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4 *

O F

E R

Made

P L A

I N and

EASY}

Which fey exceeds any Thing of the Kind ever yet Publifhed*

H I «. ■ s .

CONTAINING,

I Of Roafling, Boiling, bfc*

II. Of Made-Diihes.

III. Read this Chaptef^and you will find how
Exptnftve a French Cook’s Sauce is.

IV. To make a Number of pretty little Diflies Jit.,
for Suppei, or Side Difh, and little Corner-
Dilyes Jo r a great Table j and the reft you have

p in 'tfleChapteJ V Lent.

-f V. To dreft Fifh.

VI. Of Soops and Broths-*

VII. Of Puddings.

VIII. Of Pies.

IX. For a Faft-Dinner, a Number of good Diflies,
which you may make ufe for a Table at any
other Time.

. X- Directions for the Sick,

XI. For Captains of Ships.

XII. Of Hog’s Puddings, Saufages, &c.

XIII. To Pot and Make Hams, &c.

XIV. Of Pickling.

XV. Of Making Cakes, &c.

XVI. Of Chcefecakes, Creams, Jellies, Whip
Syllabubs, &c.

XVII. Of Made Wines, Bfewing, French Bread,
Muffins, ISc.

XVIII. Jarring Cherries, and Preferves, &c.

XIX. To Makie Anchovies, Vermicella, Ketchup,

Vinegar, and to keep Artichokes, French-
Beans, &c. ' — »

XX. Of Diftilling.

XXI. How to Market, and the Seafons of the
Year for Butcher’s Meat, Poultry, Fifh, Herbs,
Roots, &c. and Fruit.

XXII. A certain Cure for the Bite of a Mad Dog,.
By Dr. Mead.

-a

4=4.

LONDON: k

Printed for- the Author ; and fb?d at Mrs. /Ijhburn' s, a China-Shop, the

Corner of Fleet-Ditch. Mdccxlvi i.

R S

TO THIS

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CRIBERS to this r fit) 'fiK.

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\ .ail .4

THE

C O N TE N T.S.

CHAP. I.

Of Roafting , Boilings &e.

T> E EF —

-*-* Mutton and Lamb
Veal —

Pork

To roaft a Pig
Different Sorts of Sauce for a Pig

Page

ib.

— ib.

To roaft the hind Quarter of a Pig, Lamb Fafhion

ib.

To bake a Pig — *— 5

To melt Butter — ib.

To roaft Qeefe, Turkies, &c. ib.

Sauce fora Goofe — ib.

Sauce for a Turkey — - ib.

Sauce for Fowls — — ib.

Sauce for Ducks — <— ib.

Sauce for Pheafants and Partridges ib.

Sauce for Larks — ib.

To roaft Woodcocks and Snipes ib.

To roaft a Pigeon — —6

To broil a Pigeon — ib.

Directions for Geefe and Ducks ib.

To roaft a Hare — — - ib.

Different Sorts of Sauce for a Hare ib.

To-broil Steaks ib.

Directions concerning the Sauce for Steaks ib.
General Directions concerning Broiling ib.

General Directions concerning Boiling 7

To boil a Ham — — ib.

To boil a Tongue — — ib.

To boil Fowls and Houfe-Lamb ib.

Sauce for a boiled Turkey. — ib.

Sauce for a boiled Goofe — ib.

Sauce for boiled Ducks or Rabbits — ib.

To roaft Venifon — — ib.

Different Sorts of Sauce for Venifon 8

To roaft Mutton, Venifon Fafhion ib.

To keep Venifon or Hares fweet, or to make them
frefh when they ftink — ib.

To roaft a Tongue or Udder ib.

To roaft Rabbits — — ib.

Ti) roaft a Rabbit*. Hare Fafhion — ib.

T urkies, Pheafants^ &c. may be larded ib.

To roaft a Fowlj ,Pheafant Fafhion ib.

Rules to be obferved in Roafting — «

Beef ■ — — —

Mutton — > —

Pork — —

Directions concerning Beef, Mutton, and Pork
Veal — —

Houfe-Lamb — —

A Pig — —

A Hare —

A Turkey — —

A Goofe — r —

Fowls — —

Tame Ducks — _

Wild Ducks —

Teal, Wigeon, &c. , — .

Woodcocks, Snipes and Partridges
Pig-eons and Larks

Directions concern ng Poultry —

To keep Meat hot —

To drefs Greens, Roots, f $c. —

To drefs Spinage —

To drefs Cabbages, &c. —

To drefs Carrots — —

To drefs Turnips —

To drefs Parfnips —

To drefs Brockaley —

To drefs Potatoes — —

To drefs Colliflowers

To drefs French Beans — -

To drefs Artichokes —

To drefs Afparagus —

Directions concerning Garden Things
To drefs Beans and Bacon — .

ib.

11
ib.
ib.
ib.
ib.
ib.
ib.
ib.

12
ib.

To make Gravy for a Turkey, or any Sort of
Fowl — — ib.

To draw Mutton, Beef, or Veal Gravy ib.

To burn Butter for thickening of Sauce ib.

To make Gravy — ib.

To make Gravy for Soops, &c. ib.

To bake a Leg of Beef — 1 ^

To bake an Ox’s Head — • ib.

To boil Pickled Pork • — ■ — ib.

CHAP.

CONTE

NTS.

CHAP. II.

Made-Dijhes.

Page

*“p O drefs Scotch Collops — 13

* To drefs White Scotch Collops ib.

To drefs a Fillet of Veal with Collops, &c. ib.
To make Force-meat Balls. — ib.

T ruffles and Morells, good in Sauces and Soops ib.
To flew Ox-Palates. — 14

Toragoo a Leg of Mutton — ib.

To make a Brown Fricafey — . ib.

To make a White Fricafey — ib.

To fricafey Chickens, Rabbits, Lamb, Veal, &c. ib.
A fecond Way to make a White Fricafey ib.
A third of making a white Fricafey ib.

To fricafey Rabbits, Lamb, Sweet-breads, or Tripe

ib.

Another Way to fricafey Tripe — 15

To ragoo Hog’s Feet and Ears — ib.

To fry Tripe — — ib.

To (lew Tripe — . ib.

A Fricafey of Pigeons — ib.

A Fricafey of Lamb-ftones and Sweat-breads ib.
To bafti a Calf’s Head — ib.

To b Vh a Calf’s Head White. 16

Tr> bake a Calf’s Head — ib.

'•Tc bake a Sheep’s Head — ib.

Vo drefs a Lamb’s Head — ■ ib.

To ragoo a Neck of Veal ib.

To ragoo a Breaft of Veal — 17

Another Way to ragoo a Breaft of Veal ib.

A Breaft of Veal in Hodge-podge ib.

To collar a Breaft of Veal — ib.

To collar a Breaft of Mutton ib.

Another good Way to drefs a Breaft of Mutton 18
To force a Leg of Lamb — ib.

To boil a Leg of Lamb ib.

To force a large Fowl ib.

To roaft a Turkey the genteel Way ib.

To flew a Turkey or Fowl — ib.

To ftew a Knuckle of Veal 19

Another Way to ftew a Knuckle of Veal ib.
To ragoo a Piece of Beef — ib.

T o force the Infide of a Surloin of Beef ib.

T o force the Infide of a Rump of Beef ib.

A rolled Rump of Beef — ib.

To boil a Rump of Beef the French Fafliion 20
BeefEfcarlot — — ib.

Beef a la Daub — ib.

Beef a la Mode in Pieces — ib.

Beef Olives — ib.

Veal Olives — ib.

Beef Collops — ib.

To ftew Beef Steaks 21

To fry Beef Steaks — ib.

A fecond Way to fry Beef Steaks ib.

Another Way to do BeefSteaks ib.

A pretty Side-Difh of Beef — ib.

To drefs a Fillet of Beef < — ib.

Beef Steaks rolled — ib.

To ftew a Rump of Beef 22

Another Way to ftew a Rump of Beef ib.

Portugal Beef ib.

To ftew a Rump of Beef, or the Brifc ,rt, the
French Way — ib.

To ftew Beef Gobbets
Beef Royal

A Tongue and Udder forced
To fricafey Neat’s Tongue
T o force a T ongue

Page

22
ib.

23
ib.
ib.
ib.
ib.
ib.

24
ib.
ib.
ib.
ib.
ib.
ib.

25
ib.
ib.
ib.

with

ib.

To ftew Neats Tongues Whole
To fricafey Ox Palates —

To roaft Ox Palates — -

T o drefs a Leg of Mutton a la Royale
A Leg of Mutton a la Hautgout — -

To roaft a Leg of Mutton with Oyfters
To roaft a Leg of Mutton with Cockles
A Shoulder of Mutton in Epigram —

A Harrico of Mutton —

To french a Hind Saddle of Mutton
Another French Way, called St. Menehout
Cutlets a la Maintenon, a very good Difh
To make a Mutton Hafh —

To drefs Pigs Petty-toes —

A fecond Way to roaft a Leg of Mutton
Oyfters — —

To drefs a Leg of Mutton to eat like Venifon
To dreft Mutton the Turkifh Way
A Shoulder of Mutton, with a Ragoo of Turnips

ib.

To ftuff a Leg or Shoulder of Mutton ib.

Sheeps Rumps with Rice — ib.

To bake Lamb and Rice. ib.

Baked Mutton Chops - ■ - 27

A forced Leg of Lamb. v ib.

To fry a Loin of Lamb — - ib

Another\Vay of frying a Neck or Loin of Lamb

ib.

To make a Ragoo of Lamb — „ ib.

To ftew a Lamb’s or Calf ’s Head — ib.

To drefs Veal a la Bourgoife 28

A difguifed Leg of Veal and Bacon ib.

A Pillaw of Veal — ib.

Bombarded Veal • — ib.

Veal Rolls — ib.

Olives ofVeal, the French Way 29

Scotch Collops a la Francois — ib.

To make a favoury Difh of Veal — ib.

Scotch Collops Larded — ib.

To do them White ib.

Veal Blanquets — ib.

A Shoulder of Veal a la Piemontoife ib.

A Calf’s Head Surprife’ — 30

Sweet-breads of Veal a la Dauphine ib.

Another Way to drefs Sweet-breads — ib.

Calf’s Chitterlings or Andouille; ib.

To drefs Calf’s Chitterlings cur/-, .'fly 31

To drefs a Ham a la Braife — lb.

To roaft a Ham or Gammon ib.

To fluff a Chine of Pork — ib.

Various Ways of dreffing a Fig ib.

A Pig in Jelly — -—32

To drefs a Pig the French Way — ib.

To drefs a Pig au Pere-douillet — » ib.

A Pig Matelote •— — ib.

To drefs a Pig like a Fat Lam j» ■— 33

■

.CONTENTS-.

Page

ib.

34
ib.
ib.
ib.
or
ib.

To roaft a Pig with the Hair on
To Roaft a Pig with the Skin on
To make a pretty Dilh of z Breaft of Venifon
T o boil a Haunch or Neck of Venifon
To boil a Leg of Mutton like Venifon
To roaft Tripe

To drefs Poultry > —

To roaft a Turkey —

To make Oyfter-Sauce, either for Turkies
Fowls boiled
To make Mufhroom-Sauce for White Fowls of all
Sorts ib.

Mufhroom-Sauce for White Fowls boiled 35
To make Sellery-Sauce either for roafted or boiled
Fowls, T urkies, Partridges, or any other Game

ib.

To make Brown Sellery-Sauce ib.

To ftew a Turkey, or Fowl in Sellery-Sauce ib.
To make Egg-Sauce, proper for roafted Chickens
■ ib.

;Shalot-Sauce for roafted Fowls —

Shalot-Sauce for aScraigof Mutton boiled
.To drefs Livers with Mufhroom-Sauce
,A pretty little Sauce —

To make Lemon-Sauce for boiled Fowls
A German Way of drefting Fowls
To drefs a Turkey or Fowl to perfe&ion
To ftew a Turkey brown —

.To ftew a Turkey brown the nice Way
A Fowl a la Braife —

.To force a Fowl •—

To roaft a Fowl wdth Chefnuts
Pullets a la Sainte Menehout —

Chicken Surprize. — -

Mutton Chops in Difguife —

Chickens roafted with Forced-Meat and Cucum
bers — ib.

Chickens a la Braife —

To marinate Fowls — ■

To broil Chickens —

Pulled Chickens —

A pretty Way of ftewing Chickens
Chickens Chiringrate
Chickens boiled with Bacon and Sellery
Chickens with Tongues, a good Difh for a
deal of Company —

Scotch Chickens —

To marinate Chickens —

To ftew Chickens —

Ducks a la Mode. —

To drefs a Wild Duck the beft Way
To boil a Duck or Rabbit with Onions
To drefs a Duck with Green Peas
To drefs a Duck with Cucumbers
To drefs a Duck a la Braife
To boil Ducks the French Way
'To drefs a Goofe with Onions or Cabbage

ib.

Dire&ions for roafting a Goofe —

ib.

good

40
ib.
ib.
ib.
ib.
ib.

41
ib.
ib.
ib.

42
ib.
ib.

A green Goofe — -

To dry a Goofe —

To drefs a Goofe in Ragoo
A Goofe a la Mode —

To ftew Giblets —

Another Way —

To roaft Pigeons —

T o boil Pigeons — — ,

To ala Daube Pigeons
Pigeons au Poir —

Pigeous ftoved —

Pigeons furtout

Pigeons in Compote, with white Sauce

A French Pupton of Pigeons

Pigeons boiled with Rice — •

Pigeons tranfmogrified

Pigeons in Fricandos —

To roaft Pigeons with a Farce
T o drefs Pigeons a Soliel —

Pigeons in a Hole —

Pigeons in Pimlico

To jugg Pigeons

To ftew Pigeons

To drefs a Calf’s Liver in a Caul

To roaft a Calf’s Liver

To roaft Partridges —

To boil Partridges

To drefs Partridges a la Braife

To make Partridges Pains —

To roaft Pheafants
A ftewed Pheafant
To drefs a Pheafant a la Braife
To boil a Pheafant.

To roaft Snipes or Woodcocks
Snipes in a Surtout, or Woodcocks
To boil Snipes or Woodcocks —

To drefs Ortolans * —

To drefs Ruffs and Reifs — —

T o drefs Larks —

To drefs Plovers —

To drefs Larks Pear Fafhion

To drefs a Hare —

A jugged Hare —

To ftew a Hare — —

A Hare Civet —

Portuguefe Rabbits *—

Rabbits Surprife — —

To boil Rabbits —

To drefs Rabbits in Caflerole —

Mutton Kebob’d — -

A Neck of Mutton, call’d the Hafty Difh
To drefs a Loin of Pork with Onions
To make a Currey the Indian Way
To make a Pellow the Indian Way
Another Way to make a Pellow
To make Effence of Ham —

Rules to be obferved in all Made-Difhes

Page

ib.

ib,

ib.

45
ib.
ib.
ib.
ib.
ib.

46
ib.
ib.
ib.
ib.
ib.

47
ib.
ib.
ib.

ib.

ib,

ib.

ib.*

ib.

CHAP.

CHAP. III.

Read this Chapter, and you will find how expenfive a French Cook’r Sauce is.

'"pHE French Way of Drefling Partridges
To make Eflence of Ham

Page

Cullis of Crawfilh

Page

ib.

A White Cullis

ib.

A Cullis for all Sorts of Ragoo

ib.

Sauce for a Brace of Partridges, Pheafants,

or any

A Cullis for all Sorts of Butcher’s Meat.

ib.

thing you pleafe.

ib.

Cullis the Italian Way

C H A

P. IV.

" *

’To make a Number of little Didoes fit for a

1 Supper , or Side-Dijh, and little Corner-

Difhes for a great Table

j and the refi you have m the Chapter for Lent.

s' . -

Page

T T OG’s Ears forced.

To force Cucumbers

T o force Cocks Combs

ib.

Fry’d Saufages

ib.

To preferve Cocks Combs

ib.

Collup and Eggs

ib.

To preferve or pickle Pig’s Feet and Ears ib.

To drefs cold Fowl or Pigeon

ib.

To pickle Ox Palates

ib.

To mince Veal

ib.

To flew Cucumbers

To fry cold Veal

ib.

To ragoo Cucumbers

ib.

To tofs up cold Veal White

To make Jumballs

ib.

Tohafhcold Mutton

ib.

To make a Ragoo of Onions

ib.

To halh Mutton like Venilon

ib.

A Ragoo of Oyfters

ib.

To make Collops of Cold Beef

ib.

A Ragoo of Afparagus

ib.

To make aFlorendine of Veal

ib.

A Ragoo of Livers

To make Salamongundy

ib.

To ragoo Colliflowers

ib.

Another Way

Stewed Peas and Lettice

ib.

A third Salamongundy

ib.

Cod-Sounds broiled with Gravy

ib.

To make little Parties

ib.

A Forced Cabbage

ib.

Petit Patties for Garnifhing of Dirties

ib.

Stewed red Cabbage

ib.

Ox Pallat baked

ib.

Savoys forced and ftewed

C H A

P. V.

Of Drefiing Fijh.

Page

Tj' I S H Sauce with Loblter

To make Anchovy Sauce

A To make Shrimp-Sauce

ib.

To drefs a Brace of Carp with Gravy

ib.

To make Oyfter Sauce

ib.

CHAP. VI.

Of So ops and Broths.

: • Page

Page

'T'O make Strong Broth for Soopsor Gravy
Gravy for W hite Sauce

A Crawfifli Soop

ib.

A good Gravy Soop —

ib.

Gravy for Turkey, Fowl, or Ragoo

ib.

A Green Peas Soop

ib.

Gravy for a Fowl, when you have no Meat

nor

A White Peas Soop

Gravy ready — ■

ib.

Another Way to make it —

ib.

To make Mutton or Veal- Gravy

ib.

A Chefhut Soop

ib.

To make Strong Filh-Gravy

ib.

To make Mutton Broth —

ib.

Plum-Porridge for Chriftmas

ib.

Beef Broth —

ib.

To make ftrong Broth to keep for Ufe

To make Scotch Barley Broth

To make Hodge-Podge
To make Pocket Soop

e O N T

Page

— 65

ib.

icon

ENTS.

To make Portable Soop
Rules to be obferved in Soops or Broths

rul

«7 TO:
IlMji l’’I

Page

1 r;

AN Oat Pudding to_bake

To make Calf’s Foot Pudding
To make a Pith Pudding —

Tp make a Marrow Pudding
A boiled Suet-Pudding
A boiled Plumb-Pudding —

CHAP. VII.

OJ Puddings.

eiojiii hi
lev -fl <noi 1
■■jj'A : 1 J:.r; 1
• ; • 1 U3 i; !

nvjjii'l 'i jIe

Page

El Hi

A Yorkfhire-Pudding

Page
69
ib.
ib.

ib. A Steak Pudding
ib. A Vermicella Pudding, with Marrow
— 69 Suet-Dumplings — 70

ib. An Oxford Pudding ib.

ib. Rules to be obferved in making Puddings, &c. ib.

>2 liorfoT \ii

j mini

■ • •

ill

CHAP. VIII.

D-.r ; o I • . i

Of Pies.

>1-

j 1U

in tiaun o 1

i Page

^T'O make a very fine Sweet Lamb or Veal Pye 70
To make pretty Sweet Lamb or Veal Pye ib.

.5!

ib.

frvr

ii,0

A ^avoury Veal Pye
Tp make a Savoury Lamb or Veal Pye
A Calf’s-Foot Pye —

To make an Olive Pye
To feafon an Egg-Pye
Tp make arMutton-Pye
A Beef-SteakJ’ye
A Ham-Pye .•— *

A jPigeon-Pye

To make a Gibblet- Pye 1 1 ’

A Duck-Pye
A Chicken-Pye
A Chefhire Pork-Pye
A Devonfhire Squab-Pye
A Shropshire Pye
A Yorkshire Chriftmas-Pye

1 r

ib,

1, ■

}b-

ib.

ib..

ib.

A Goofe-Pye

To make a Venifon-Pafty

A Calf’s- Head Pye —

To make a Tart —

To make Mince-Pies the beft Way
Tart de Moy

To make Orange or Lemon Tarts
To make different Sorts of Tarts
Pafte for Tarts
Another Pafte for Tarts
Puff-Pafte

A good Cruft for Great Pies
A Standing Cruft for Great Pies
A Cold Cruft
A Dripping Cruft
A Cruft for Cuftards
Pafte for Crackling Cruft

Page

ib.

ib,

lb.

ib,
7 75

ib.

ib.
ib.
ib.
ib.
ib.
ib.
76
ib.

;rn

OACU

CHAP. IX.

For a Faji- Dinner , a Number of good Dijhes, which you may make ufe of for a

Fable at any other Time.

tvi l\ .

A Peas. Soop

A Green Peas Soop

Pag?

A White-Pot

Page

ib.

A Rice White-Pot

ib.

Another Green Peas Soop

ib.

Rice Milk

ib.

Soop Meager

ib.

An Orange Fool

ib.

An Onion .Soop

A Weftminfter-Fool

ib.

An Eel Soap

ib.

A Goofeberry-Fool

ib.

A Crawfifh Soop

ib.

Furmity

ib.

A Mufcle Soop

ib.

Plumb-Porridge, or Barley-Gruel

ib.

A Scate or Thot nback Soop

. 78

Buttered Wheat

An Oyfter Soop

ib.

Plumb-Gruel

ib,

An Almond Soop

ib.

To make a Flour Hafty-Pudding

ib.

A Rice -Soop

ib.

To make an Oatmeal Hafty-Pudding

ib.

A Barley Soop

ib.

To make another Sack-poffet

ib.

A Turnip Soop

ib.

Or make it thus

ib.

An Egg Soop

ib.

To make a fine Hafty-Pudding

ib.

P?as-Porridge

To make Hafty-Fritters

ib.

•'10

To make fine Fritters ’

Another Way

Apple Fritters _ _

Curd Fritters
Fritters Royal
Skirret Fritters
White Fritters
Water Fritters
Syringed Fritters
Vine-Leaves Fritters
To make Clarye Fritters
Apple Frazes
An Almond Fraze
Pancakes

To make Fine Pancakes
A fecond Sort of Fine Pancakes
A third Sort

A fourth Sort call’d, A Quire of Paper
Rice Pancakes

To make a Pupton of Apples
To make Black Caps
To bake Apple Whole
To flew Pears

To flew Pears in a Sauce-pan
To flew Pears Purple
To flew Pippins Whole
A pretty Made-Difh
To make Kickfhaws-, .

Pain Perdu, or Cream Toafls
Salamangundy for a Middle Difh at Sup
To make a Tan fey
Another Way
To make a Hedge-Hog
Or make it thus for Change
To make pretty Almond Puddings
To make Fry’d Toafls
To drefs a Brace of Carp
T o fry Carp
To bake a Carp
To fry Tench
To road a Cod’s Head
To boil a Cod’s Head
To flew Cod
To fricafee Cod
To bake a Cod’s Head
To broil Shrimp, Cod, Salmon, Whiting, or Had¬
docks

Or Oyfler-Sauce made thus
To drefs little Fifh
To broil Mackerel
To broil Weavers
To boil a Turbut
To bake a Turbut —

To drefs a Jole of Pickled Salmon
To broil Salmon —

Baked Salmon
To broil Mackerel Whole
To broil Herrings
To fry Herrings —

To drefs Herring and Cabbage
Water-Sokey —

To flew Eels
To flew Eels with Broth
To drefs a Pike

N T

Page

8 1
ib.
ib.

ENT $

To broil Cod-Sounds

To fricafee Cod-Sounds •'A —

To drefs Salmon au Court-Bouillon

Page

ib.

To drefs Salmon a la Braife

ib.

Salmon In Cafes — - —

ib.

To drefs'FlatrFifh —

ib.

To drefs Salt Fifh

ib.

To drefs Lampreys > — .

ib.

To fry Lampreys ■—

. ib.

To pitchcock Eels —

ib.

To fry Eels —

ib.

To broil Eels

ib.

To farce Eels with White Sauce

ib.

To drefs Eels with Brown Sauce

ib.

To roaft a Piece of Sturgeon

ib.

To roalt a Fillet or Collar of Sturgeon

ib.

To boil Sturgeon

ib.

To crimp Cod the Dutch Way —

ib.

{ To crimp Scate

ib.

To fricafee Scate or Thornback White

ib.

To fricafee it Brown — .

ib.

To fricafee Soals White

ib.

To fricafee Soals Brown

ib.

To boil Soals , T —

ib.

To make a Collar of Fifh in Ragoo, to look like a

ib.

Bread of Ved collared

ib.

To butter Crabs, or Lobders —

ib.

To butter Lobders ahother Way

ib.

To road Lobders —

ier ib.

To make a fine Difh of Lobders

ib.

To drefs a Crab " —

ib.

To dew Prawns, Shrimps, or Crawfifh

ib.

To make Collops of Ovders “ - —

ib.

To dew Mufcles

ib.

Another Way to dew Mufcles — -

ib.

A third Way to drefs Mufcles'

ib.

To dew Scollops —

ib.

Te ragoo Oyders

ib.

To ragoo Endive —

ib.

To ragoo French Beans — .

ib.

A Good Brown Gravy — —

ib.

To fricafee Skirrets

ib.

Chardoons fry’d and buttered

ib.

Chardoons a la Framage ■—

ib.

To make a Scotch- Rabbit

ib.

or Had-

To make a Welch-Rabbit —

ib.

To make an Enghlh-Rabbit —

ib;

ib.

Or do it thus —

ib.

Sorrel with Eggs —

ib.

A Fricafee of Artichoke-Bottoms

ib.

To fry Artichokes —

ib.

A White Fricafee of Mufhrooms ■ —

ib.

To make Buttered Loaves

ib.

Brockerly and Eggs —

ib.

Afparagus and Eggs

ib.

Brockerly in Sallad — f —

ib.

Potatoe- Cakes — — —

ib.

A Pudding made thus < . —

ib.

C ib.

To make Potatoes like a Collar of Veal or Mutton

— ib.

ib.

To broil Potatoes

ib.

To fry Potatoes — 3 L

ib.

Mafhed Potatoes — 0 —

ib.

To grill Shrimps • — . r 0

ib.

h Sea fon

Buttered Shrimps — c; oi.^_

ib.

To drefs Spinage r • ,0

S f • , r

'lit A

ib.

CONTENTS.

Page

Stewed Spinage and Eggs — 99

To boil Spinage when you have not Room on the
Fire, to do by itfelf • — . ib.

Afparagus forced in French Role — • ib.

To make Oyfter-Loaves — ib.

To flew Parfnips — — 100

To mafh Parfnips — — [ib;

To ftew Cucumbers — r,0.; ib.

To ragoo French Beans [• - ~ -j,.( . ib.

A Ragoo of Beans with a French Force ib.

Or this Way Beans ragoo’d with a Cabbage ib.
Beans ragoo’d with Parfnips — . ici

BeanS ragoo’d with Potatoes ib.

To ragoo Salary — ib.

To ragoo Mufhrooms — , ib.

A pretty Difh of Eggs — ib.

Eggs a la Tripe — ib.

A Fricafee of Eggs — ib.

A Ragoo of Eggs — . — 102

To broil Eggs _ — ib.

To drefs Eggs, with Bread ib.

To farce Eggs — ib.

Eggs with Lettice ib.

To fry Eggs as round as Balls ib.

To make an Egg as big as twenty ib.

A Grand Difh of Eggs ~ — . 103

A pretty Difh of Whites of Eggs ib.

To drefs Beans in Ragoo ib.

An Amlet of Beans ib.

A BeanTanfey i — ib.

AWaterTanfey — 104

Peas Francoife ib.

Green Peas with Cream ib.

A Farce Meagre Cabbage — ib.

To farce Cacumbcrs ib.

To ftew Cucumbers — 105

Fry’d Salary . , ib.

Salary with Cream — ib.

Colliflowers fry’d ib.

An Oatmeal Pudding ib.

• A Potatoe Pudding — ib.

A fecond Potatoe Pudding
A third Sort of Potatoe Pudding
An Orange Pudding —

A fecond Sort of Orange Pudding
A third Orange Pudding *

A fourth Orange Pudding —

A Lemon Pudding
An Almond Pudding to bake • —

An Almond Pudding to boil — •

A Sagoe Pudding

A Millet Pudding . —

A Carrot Pudding —

A Second Carrot Pudding —

A Cowflip Pudding

To make a Quince, Apricot, or W
Plumb-Pudding
A Pearl Barley Pudding
A French Barley Budding . —

To make an Apple Pudding
An Italian Pudding
A Rice Pudding —

A fecond Rice Pudding
A third .Rice Pudding
A- Cuftard Pudding to boil —

A Flour Pudding

A Batter Pudding — ■

A Batter Pudding without Eggs
A Grateful Pudding
A Bread Pudding —

A fine Bread Pudding
An Ordinary Bread Pudding
A Baked Bread Pudding

A Boiled Loaf _

To make a Chefnut Pudding
A fine Plain Baked Pudding
To make pretty little Cheefecurd Pudding
An Apricot Pudding —

The Ipfwich Almond Pudding
A Vermicella Pudding
Puddings for little Difhes
To make a Sweet-meat Pudding
To make a fine Plain Pudding
To make a Ratafia Pudding
A Bread and Butter Pudding
A Boiled Rice Pudding —

A Cheap Rice Pudding
A Cheap Plain Rice Pudding
A Cheap Rice Pudding baked • ■ ■ ■

A Spinage Pudding

A Quaking Pudding —

A Cream Pudding

A Prune-Pudding —

A Spoonful Pudding — -

An Apple Pudding
Yeaft Dumplings — -

Norfolk Dumplings —

Hard Dumplings — .

Another Way to make Hard Dumplings
Apple Dumplings — —

Another Way to make Apple Dumplings
To make a Cheefecurd Florendine
A Florendine of Oranges or Apples

An Artichoke Pye _

A Sweet Egg Pye

A Potatoe Pye — .

An Onion Pye — —

Page

108
ib.

109
ib.
ib.
ib.
ib.
ib.

• ib.
no

ib.
ib.
ib.
ib.
ib.
in
ib.
ib.
ib.
ib.
ib,
ib.
ib.
112
ib.
ib.
ib.
ib.
- ib.
ib.
ib.
1*3
ib.
ib.
ib.
ib.
ib.
ib.
ib.
114
ib.

ib.

A Skirret Pye

ib.

An Apple Pye

ib.

To make a Cherry Pye —

ib.

106

A Salt-Fifh Pye -

ib.

A Carp Pye - — — .

A Soal Pye

ib.

An Eel Pye —

ib.

A Flounder Pye

ib-

ib.

A Herring Pye — >

ib.

A Salmon Pye — —

ib.

107

A Lobfter Pye

ib.

A Mufcle Pye —

1 16

ib.

Lent Mince Pies —

ib.

To collar Salmon , —

ib.

Pear

To collar Eels

ib.

To pickle or bake Herrings —

ib.

To pickle or bake Mackerel, to keep all the Year.

ib.

( i u'b.

' ib.

To foufe Mackerel —

i i 1 U i

117

ib.

To pot a Lobfter

ib.

ic8

To pot Eels —

ib.

To pot Lampreys • —

ib.

To pot Charrs —

ib.

To pot a Pike —

ib.

To pot Salmon ■ — —

ib.

Another Way to pot a Salmon

ib.

CHAP.

C O M T E N T* Si

3^(3

C H A P. X.

!?} A • i »A «

Directions for Sick.

’I

.Ol

A MIC D£
nuw 'JV.r.

*JL

Page

TO make Mutton Broth 118

To boil a Scragg of Veal — ib.

Beef or Mutton Broth for very weak People, who
take but little Nourifhment ib.

To make Beef Drink, which is ordered for weak
People — — . ib.

Pork Broth ib.

To boil a Chicken — ib.

To boil Pigeons — I19

To boil a Partridge, or any other Wild Fowl ib.
To boil a Plaife or Flounder ib.

To mince Veal or Chicken, for the Sick or weak
People

To pull a Chicken for the Sick
Chicken Broth

Chicken Water ■ —

To make White Caudle
To make Brown Caudle

iii>

:nni

Page
120
ib,
ib.
ib.
ib.

tM 3D! >1

To make" Water Gruel

ib.

120

ib.

To make Panado
To boil Sego

ToboilSalup — -

To make Ifinglafs Jelly
To make the PeCtoral Drink
Buttered Water, or what the Germ3ns call Egg-
Soop, and are very fond of it for Supper, you
have it in the Chapter for Lent ib.

Seed Water ib.

Bread Soop for the Sick *— ib.

Artificial Afies Milk — — . 121

Cows Milk next to AfTes Milk done thus ib.
A Good Drink ib.

Barley Water — - ib.

Sage Drink — . ib.

For a Child — . ib.

Liquor for a Child that has the Thrufh ib.

To boil Camphire Roots ib.

r.t

- - -

iji

CHAP. XI.

For Captains of Ships.

t n
.ir.T ic

: m <

TO make Ketchup to keep twenty Years
Filh Sauce to keep the whole Year
To pot Dripping to fry Fifh, Meat, or Fritters

Page

1 21

122

&c. —

To pickle Mufhrooms for the Sea
To make Mufhroom Powder
I o keep Mufhrooms without Pickle
To keep Artichoke Bottoms dry
To fry Artichoke Bottoms
To ragoo Artichoke Bottoms
To fricafee Artichoke Bottoms
To drefs Fifh —

To bake Fifh

T o make a Gravy Soop

To make Peas Soop —

ib.

ib’

ib.

123

ib.

■ ib.
ib.

To make a Pelow

To make Pork Pudding, or Beef, DV,

To make a Rice Pudding — .

A Suet Pudding —

A Liver Pudding boiled _

An Oatmeal Pudding _

An Oatmeal Pudding to bake
A Rice Pudding baked —

A Peas Pudding — _

A Fowl Pye — .

A Chefhire Pork Pye for Sea
To make Sea Venifon • —

To make Dumplings, when you have
Bread — _ _

Page

124
ib.
ib.
ib.
ib.
ib.
ib.
ib.

125
ib.

White

ib.

CHAP. XII.

v . ,-r ~ r

Of Hog's Puddings t Saufages , &c.

TO make Almond Hog’s Puddings
■ . Another Way —

A third Way —

To make Hog’s Puddings with Curraas

Page

125
ib.

126
ib.

To make Black Puddings
To make Fine Saufages
T o make Common Saufages
To make Belony Saufages

Page

— 126

— ib.

i — ib.

ib.

CHAP,

CONTENTS.

C H A P. XII I.

To Pot and Make Hams , &c.

Page

'T'O pot Pigeons, or Fowls

127

T 0 make Dutch Beef — •

120

To pot a Cold Tongue,

, Beef, or Venifon

To make Sham Brawn

ib.

To foufe a Turkey, in Imitation of Sturgeon

ib.

To pot Veniffn

—

To pickle Pork —

ib.

To pot T ongues

—

ib.

A Pickle for Pork, which is to be eat foon

ib.

A fine Way to pot a Tongue

ib.

To make Veal Hams —

ib.

To pot Beef like Venifon

—

128

To make Beef Hams' —

ib.

T o pot Cheftfre-Cheefe

- ib.

To make Mutton Hams — — .

130

To collar a Bread: of Veal, or

a Pig

ib<

To make Pork Hams —

ib.

To collar Beef —

ib.

To make Bacon

ib.

Another Wav to feafon a Collar of Beef

ib.

To fave potted Birds, that begin to be bad

ib.

To collar Salmon

’ ■

ib.

To pickle Mackerel, call’d Caveach

ib.

C H A

P. XIV.

Of Pickling.

Page

To pickleCodlings — .

Page

'"p O pickle Wallnuts Green —

To pickle Wallnuts White

*3r

134

ib.

To pickle Red Currans __

ib.

To pickle Wallnuts Black —

ib.

To pickle Fennel —

ib.

To pickle Gerkins

132

To pickle Grapes —

ib.

To pickle large Cucumbers in Slices

— ib.

To pickle Barberries _

ib.

To pickle Afparagus —

ib.

To pickle Red Cabbage —

135

To pickle Peaches —

ib.

To pickle Golden Pippins —

ib.

To pickle Reddilh Pods —

ib.

To pickle Stertion Buds and Limes, you pick them

To pickle French Beans —

To pickle Colliflowers — -

*33

off the Lime-trees in the Summer

ib.

To pickle Oyfters, Cockels and Muffles

ib.

To pickle Beat-Root

ib.

To pickle young Suckers, or young Artichokes

To pickle White Plumbs —

ib.

before the Leaves are hard _ .

ib.

To pickle Nectarines and Apricots

ib.

To pickle Artichoke-Bottoms

ib.

To pickle Onions —

ib.

To pickle Samphire _ .

ib.

To pickle Lemons — «

ib.

Elder-Shoots in Imitation of Bamboo

138

To pickle Mufhrooms White —

Pickle for Mufbrooms

134

ib.

Rules to be obferved in Pickling

ib.

C H A P. XV.

Of Making Cakes , <Scc.

'T'O make a rich Cake
• To ice a great Cake another Way

Page

L38

To'makc little Fine Cakes

Page

140

ib.

Another Sort of little Cakes

ib.

To make a Pound Cake —

ib.

To make Drop,Biskets

— * ib.

A cheap Seed Cake —

To make Common Biskets

ib.

To make a Butter Cake • — •

ib.

French Biskets

— ib.

To make Ginger-Bread Cakes

ib.

To make Maccaroons

— 141

To make a fine Seed or Saffron Cake

ib.

To make Shrewsbury Cakes

ib.

A rich Seed Cake, called the Nun’s Cake

ib.

Madling Cakes

ib.

To make Pepper Cakes —

ib.

To make light Wigs

— . ib.

Portugal Cakes

ib.

To make very good Wigs

ib.

A pretty Cake

140

To make Buns —

ib.

To make Ginger-Bread —

ib.

To make little Plumb-Cakes

ib.

CHAP.

CONTENTS

CHAP. XVI.

Of Cheefecakes,

Creams ,

fellies , Whip Syllabubs , &c.

Page

«* "1 1 ' i

Page

qfO make fine Cheefecakes

142

To make Ratafia Cream — •

144

To make Lemon Cheefecakes

ib.

To make Whipt Cream

ib.

A fecond Sort of Lemon Cheefecakes

ib.

To make Whipt Syllabubs

ib.

To make Almond Cheefecakes

ib.

To make Everlafting Syllabubs

ib.

To make Fairy Butter

ib.

To make Hartfhorn Jelly ■—

145

Almond Cuftards —

ib.

To make Ribband Jelly

ib.

Baked Cuftards —

ib.

Calves Foot Jelly

ib.

To make plain Cuftards

143

To make Curran Jelly

ib.

To make Orange Butter

ib.

To make Rasberry Giam

ib.

To make Steeple Cream

ib.

To make Hartfhorn Flummery

146

Lemon Cream

ib.

A fecond Way to make Hartfhorn Flummery

ib.

A fecond Lemon Cream

ib.

To make Oatmeal Flummery

ib.

Jelly of Cream — -

ib.

To make a fine Syllabub from the Cow

ib.

To make Orange Cream

— ib.

To make a Htdge-Hog *—

ib.

^ 0 make Goofeberry Cream

— ib.

To make French Flummery

147

To make Barley Cream —

. 144

A Buttered 'Fort

ib.

To make Blanched Cream

ib.

The Flooting Ifland, a pretty Difh for the Middle

To make Almond Cream i —

ib.

of a Tabre at a fecond Courfe, or for Suppei

r ib.

A fine Cream

ib.

CHAP.. XVII.

Of Made Wines , Brewing t French Bread , Muffins, &c.

TO make Raifin Wine
"*■ To make Elder Wine
Orange Wine —

'To make Orange Wine with Raifins

To make Elder Wine very like Fontineac

Goofeberry Wine

To make Curran Wine

Cherry Wine ■ —

Birch Wine — —

To make Quince Wine
Cowflip or Clary Wine
Turnip Wine

Page

*47

ib.

148
ib.
ib.
ib.
ib.
ib.

149
ib.
ib.

Rasberry Wine
Rules for Brewing ■—

The belt Thing for Rope Beer
When a Barrel of Beer is turned Sour
To make French Bread
To make Muffins and Oatcakes
Receipt for making Bread without Barm, by the
Help of a Leven it).

A Method to preferve a large Stock of Yeafl, which
will keep and be of Ule for feveral Months,
either to make Bread or Cakes ib.

Page

149

ib.

*5°

ib.

C II A P. XVIII.

furring Cherries and P refer ves , &c.

'O jar Cherries Lady North’s Way
To dry Cherries
Orange Marmalade
White Marmalade
To preferve Oranges whole
To make Red Marmalade

Red Quinces whole _

Jelly for the Quinces
To make Confer ve of Red
Flowers

To make Conferve of Hips
To make Syrup of Rofes

Page
152
ib.
ib.
ib.
ib.
ib.

~ *53

ib.

Rofes, or any other
ib.
ib.
ib.

To make Syruo of Citron
To make Syrup of Clove Gilliflowers
To make Syrup of Peach Blofibms
To make Syrup of Quinces
To preferve Apricots
To preferve Damfons whole
To candy any Sort of Flowers
To preferve Goofeberries whole without ftonin
To preferve white Wallnuts
To preferve Wallnuts green
A nice Way to preferve Peaches
To make Quince Cakes

Page

*53

ib.

g ib.

ib.

*55

ib.

CHAP.

CONTENTS.

CHAP. XIX.

To make Anchovies , Ver micella, Ketchup , Vinegar , and to keep Artichokes, French

Beans , 8cc.

Page Page

TO make Anchovies 155 To keep Red Goofeberries 157

To pickle Smelts ib. To keep Wallnuts all the Year ib.

To make Vermicella ib. Another Way to keep Lemons ib.

To makeKetchup 156 To keep White Bullice, or Pear-Plumbs, or Da-

Another Way to make Ketchup ib. mafeens, &c. for Tarts, or Pies. ib.

Artichokes to keep all the vear ib. To make Vinegar ib.

To keep french Beans all the Year ib. To fry Smelts 158

To keep Green Peas till Chridmas ib. To roaft a Pound of Butter ib.

To keep Green Goofeberries till Chridmas 157 To raife a Sallat in two Hours at the Fire ib.

CHAP. XX.

Of Dijlilling .

Page

'T'O didil. Walkout-wafer

158'

To didil Red Rofe-Buds

159

* How to ufe this ordinary Still

ib.

To make Plague-water

ib.

To make Treacle-water

ib.

To make Surfeit-water

ib.

To make Black Cherrv Water

ib.

To make Milk-water

ib.

To make Hyderical Water

ib.

. • r ^

' , I j 1 i i . C • . - . . ^ - - * e 0 •" * ■ ; ■ : ' * -

CHAP. XXI.

How to market , and the Seafons of the Tear for Butcher's Meaty Poultry , Fifh,

Herbs , Roots, &c. and Fruit .

Page

A Bullock — 160

A Sheep — — - ib.

A Calf — — ib.

Houfe Lamb — - ib.

A Hog — *— ib.

A Bacon Hog — *— ib.

How to choofe Butcher’s Meat ib.

How to choofe Brawn, Venifon, Weftphalia Hams,

£5V. — — 1 61

How to choofe Poultry — 162

Fifh in Seafon Candlemas Quarter 163

Midfummer Quarter — ib.

Michaelmas Quarter — ■ ib.

Chriltmas Quarter •— ib.

How to choofe h «fh — ib.

January Fruits which are yet lading 164

February Fruits which are yet lading ib.

March Fruits which are yet lading ib.

Page

April Fruits which are yet lading 164

May, the Product of the Kitchen, and Fruit Gar¬
den this Month ib.

June, the Product of the Kitchen, and Fruit Gar¬
den this Month ib.

July, the Product of the Kitchen and Fruit Gar¬
den — — — ib.

Augud, the Prod u£t of the Kitchen and Fruit Gar¬
den — — — ib.

September, the Product of the Kitchen and Fruit
Garden — — ib.

Odtober, the Product of the Kitchen and Fruit

Garden — — ib.

November, the Produ£t of the Kitchen and Fruit
Garden — — ib.

December, the Product of the Kitchen and Fruit
Garden — — — ib.

CHAP. XXII.

A certain Cure jor the Bite of a Mad Dog.

Certain Cure for the Bite of a Mad Dog
Another for the Bite of a Mad Dog

Page

166

ib.

A Receipt againd the Plague
How to keep clear from Bugs

Page

166

ib.

.r- ' I • ,

A little lnftruttion to the Houfe-Maid 'will not be amifs , to preferve the Furniture,
as this B O O K is only dejigned to instruct the Young and Ignorant.

ALWAYS when you fweep a Room , throw a little wet Sand all over it, and
that will gather up all the Flew and Dud, prevents it from riling, cleans the
Boards, and faves both Bedding, Pictures, and all other Furniture from Dull
and Dirt.

TO THE

READER.

I Believe I have attempted a Branch of Cookery which Nobody has yet thought
worth their while to write upon : But as I have both feen, and found by Ex¬
perience that the Generality of Servants are greatly wanting in that Point, there¬
fore I have taken upon me to inftrud them in the bell Manner I am capable;
and I dare fay, that every Servant who can but read will be capable of making a
tollerable good Cook, and thofe who have the leall Notion of Cookery can’t mils
of being very good ones.

If I have not wrote in the high, polite Stile, I hope I lhall be forgiven ; for my
Intention is to inftrud the lower Sort, and therefore mull treat them in their own
Way. For Example; when I bid them lard a Fowl, if I lhould bid them lard
with large Lardoons, they would not know what I meant : But when I fay they
mull lard with little Pieces of Bacon, they know what I mean. So in niany other
Things in Cookery, the great Cooks have fuch a high Way of exprelling them-
lelves that the poor Girls are a Lofs to know what they mean: And in all
Receipt Books yet printed there are fuch an odd Jumble of Things as would
quite fpoil a good Difh ; and indeed fome Things fo extravagant, that it would be
almoll a Shame to make Ufe of them, when a Difh can be made full as good, or
better without them. For Example; when you entertain ten or twelve People you
lhall ufe for a Cullis a Leg of Veal and a Ham; which, with the other Ingredients,
makes it very expenfive, and all this only to mix with other Sauce. And again,
the Elfence of a Ham lor Sauce to one Dilh ; when I will prove it for about three
Shillings I will make as rich and high a Sauce as all that will be, when done. For
Example; take a large deep Stew-pan, Half a Pound of Bacon, Fat and Lean toge¬
ther, cut the Fat and lay it over the Bottom of the Pan; then take a Pound of
Veal, cut it into thin Slices, beat it well with the Back of a Knife, lay it all over
the Bacon; then have fix Pennyworth of the coarfe lean Part of the Beef cut thin
and well beat, lay a Layer of it all over, with fome Carrot, then the Lean of the
Bacon cut thin and laid over that ; then cut two Onions and ftrew over, a Bundle
of Sweet Herbs, four or five Blades of Mace, fix or feven Cloves, a Spoonful of
Whole Pepper, Black and White together, Half a Nutmeg beat, a Pigeon beat all
to Pieces, lay that ail over, Half an Ounce of Truffles and Morels, then the reft
of your Beef, a good Cruft of Bread toafted very brown and dry on both Sides :
You may add an old Cock beat to Pieces; cover it dole, and let it ftand over a
flow Fire two or three Minutes, then pour in boiling Water enough to fill the
Pan, cover it dole, let it flew till it is as rich as you would have it, and then ftrain
off all that Sauce. Put all your Ingredients together again, fill the Pan with boil¬
ing Water, put in a frefh Onion, a Blade of Mace, and a Piece of Carrot; cover it
dole, and let it flew till it is as ftrong as you want it. This will be full as good as
the Effence of a Ham for all Sorts of Fowls, or indeed moft Made-Difhes, mixed
with a Glafs of Wine and two or three Spoonfuls of Catchup. When your firffc
Gravy is cool skim off all the Fat, and keep it for Ufe. This falls far fhort of the
Expence of a Leg of Veal and a Ham, and anlwers every Purpoie you want.

If you go to Market the Ingredients will not come to above Half a Crown ; or,
for about Eighteen-pence you may make as much good Gravy as will ferve twenty

A People.

ii To the READER.

People. Take twelve Pennyworth of coarfe lean Beef, which will be fix or feven
Pounds, cut it all to Pieces, flour it well ; take a Quarter of a Pound of good But¬
ter, put it into a little Pot or large deep Stew-pan, and put in your Beef: Keep
flirring it, and when it begins to look a little Brown pour in a Pint of boiling
Water ; flir it together, put in a large Onion, a Bundle of Sweet Herbs, two or
three Blades of* Mace, five or fix Cloves, a Spoonful of Whole Pepper, a Cruft
of Bread toafted, and a Piece of Carrot ; then pour in four or five Quarts of Water,
fiir all together, cover dole, and let it flew till it is as rich as you would have it ;
when enough, ftrain it off, mix with it two or three Spoonfuls of Catchup, and
Half a Pint of White Wine, then put all the Ingredients together again, and put
in two Quarts of boiling Water, cover it dole and let it boil till there is about a
Pint • ftrain it off well, add it to the firft, and give it a boil all together. This
will make a great deal of rich good Gravy.

You may leave out the Wine, according to what Ufe you want it for: So that
really one might have a genteel Entertainment for the Price the Sauce of one Difh
comes to. But if Gentlemen will have French Cooks, they mult pay for French
Tricks.

A Frenchman , in his own Country, would drefs a fine Dinner of twenty Difhes,
and all genteel and pretty, for the Expence he will put an Englifh Lord to for dre£*
fing one Difh. But then there is the little petty Profit. I have heard of a Cook
that ufed fix Pounds of Butter to fry twelve Eggs ; when every Body knows, that
underftands Cooking, that Half a Pound is full enough, or more than need be tiled :
But then it would not be French. So much is the blind Folly of this Age, that
they would rather be impos’d on by a French Booby, than give Encouragement to a
good Flnglijh Cook !

I doubt 1 fhall not gain the Efteem of thole Gentlemen : However, let that be
as it will, it little concerns me ; but lhould I be fo happy as to gain the good Opi¬
nion of my own Sex I defire no more, that will be a full Recompence for all my
Trouble: And I only beg the Favour of every Lady to read my Book throughout
before they cenfure me, and then I flatter myfelf I fhall have their Approbation.

I fhall not take upon me to meddle in the phyfical Way farther than two Receipts
which will be of Ul'e to the Publick in general : One is for the Bite of a mad Dog*
and the other, if a Man fhould be near where the Plague is, he lhall be in no Dan¬
ger; which, if made Ufe of, would be found of very great Service to thofe who go
Abroad.

Nor fhall I take upon me to direft a Lady in the Oeconomy of her Family, for
every Miftrefs does, or at leaft ought to know what is moft proper to be done there ;
therefore I fhall not fill my Book with a deal of Nonfenfe of that Kind, which I am
very well affur’d none will have Regard to.

I have indeed given fome of my Dilhes French Names to diftinguilh them, be-
caufe they are known by thofe Names: And where there is great Variety of Difhes
and a large Table to cover, lb there muft be Variety of Names for them ; and it mat¬
ters not whether they be call’d by a French , Dutch or Englijh Name, fo they are
good, and done with as little Ex pence as the Dilh will allow of.

Nor fhall I take upon me to dire£t a Lady how to fet out her Table; for that
would be impertinent, and leffening her Judgment in the Oeconomy of her Family.

I hope fhe will here find every Thing neceffary for her Cook, and her own Judg¬
ment will tell her how they are to be placed. Nor indeed do I think it would be
pretty, to fee a Lady's Table fet out after the Dire&ions of a Book.

I fhall fay no more, only hope my Book will anfwer the Ends I intend it for;
which is to improve the Servants, and fave the Ladies a great deal of Trouble.

THE

ART of COOKERY,

MADE

Plain and Easy.

CHAP. I.

Of Roajiing, Boiling,

THAT profefs’d Cooks will find Fault with touching upon a Branch of Cookery which they
never thought worth their Notice, is what I expert : However, this I know, it is the molt
neceffary Part of it ; and few Servants there are, that know how to Roaft and Boil to Per¬
fection.

I don’t pretend to teach profels’d Cooks, but my Defign is to inltruCt the Ignorant and Un¬
learned (which will likewile be of great Ule in all private Families) and in fo plain and full a Manner,
that the molt jlleterate and ignorant Perfon, who can but read, will know how to do every Thing in
Cookery well.

I Ihall fiiffc begin with Roaft and Boil’d of all Sorts, and muft defire the Cook to order her Fire ac¬
cording to what Ihe is to drels 3 if any Thing very little or thin, then a pretty little brisk Fire, that it
may be done quick and nice : If a very large Joint, then be fure a good Fire be laid to cake. Let it be
clear at the Bottom ; and when your Meat is Half done, move the Dripping-pan and Spit a little from
the Fire, and ftir up a good brisk Fire ; for according to the Goodnels of your Fire, your Meat will be
done looner or later.

BEEF.

1 F Beef, be fure to Paper the Top, and bafte it well all the Time it is roaftinj*, and throw
■* a Handful of Salt on it. When you fee the Smoke draw to the Fire, it is near enough 5 then take
off the Paper, bafte it well, and drudge it with a little Flour to make a fine Froth. (Never lair your
roaft Meat before you lay it to the Fire, for that draws out all the Gravy. If you would keep it a few
Days before you drels it, dry it very well with a clean Cloth, then flour it all over, and hang it where
the Air will come to it; but be fure always to mind that there is no damp Place about it, if there is you
muft dry it well with a Cloth.) Take up your Meat, and garnilh your Di/h with nothing but Horfe-raddiih.

MUTTO N.

1 tie Sirt OJ L/OOKery, muue r wm urn* wjy

MUTTON and LAMB .

AS. to mailing of Mutton ; the Loin, the Saddle of Mutton (which is the two Loins) and the Chine
(Which is the two Necks) muft be done as the Beef above : But all other Sorts of Mutton and Lamb mult
be roafted with a quick clear Fire, and without Paper ; bafte it when you lay it down and juft before you
take it up, and drudge it with a little Flour 5 but be lure not to ule too much, for that takes away all the
fine Tafte of the Meat. Some chufe to skin a Loin of Mutton, and roaft it Brown without Paper : But
that you may do juft as you pleale, but be lure always to take the Skin off a Breaft of Mutton.

VEAL.

AS to Veal, you muft be careful to roaft it of a fine Brown ; if a large Joint, a very good Fire ; if a
Ifnall Joint, a pretty little brisk Fire ; if a Fillet or Loin, be lure to Paper the Fat, that you lofe as
little of that as poflible. Lay it lome Diftance from the Fire till it is ibaked, then lay it near the Fire.
When you lay it down, bafte it well with good Butter 5 and when it is near enough bafte it again, and
drudge it with a little Flour. The Breaft you muft roaft with the Caul on till it is nigh enough ; and
skewer the Sweetbread on the Backslide of the Breaft. When it is nigh enough, take off the Caul, bafte
it, and drudge it with a little Flour.

PORK

PORK muft be well done, or it is apt to Surfeit. When you roaft a Loin, take a fharp Penknife and
cut the Skin acrols, to make the Crackling eat the better. The Chine you muft not cut at all. The
beft Way to roaft a Leg, is firft to parboil it, then skin it and roaft it $ bafte it with Butter, then take a
little Sage, fhred it fine, a little Pepper and Salt, a little Nutmeg, and a few Crumbs of Bread ; throw
theie over it all the Time it is mailing, then have a little Drawn Gravy to put in the Difh with the
Crumbs that drop from it. Some love the Knuckle fluffed with Onions and Sage fhred lmall, with a
little Pepper and Salt, Gravy and Apple-Sauce to it. This they call a Mock-Goofe. The Spring, or
Hand of Pork, if very young, roafted like a Pig, eats very well, otherwile it is better boiled. The
Sparerib fhould be balled with a little Bit of Butter, a very little Dull of Flour, and fome Sage fhred
lmall : But we never make any Sauce to it but Apple-Sauce. The beft Way to drels Pork Griskms is to
roaft them, bafte them with a little Butter and Crumbs of Bread, Sage, and a little Pepper and Salt.
Few eat any Thing with theie but Muftard.

To Roaft a Pig.

O PIT your Pig and lay it to the Fire, which muft be a very good one at each End, or hang a flat Tron
^ in the Middle of the Grate. Before you lay your Pig down, take a little Sage ihred lmall, a Piece of
Butter as big as a Walnut, and a little Pepper and Salt 5 put them into the Pig and few it up with coarle
Thread, then flour it all over very well, and keep flouring it till the Eyes drop out, or you find the Crack¬
ling hard. Be lure to lave all the Gravy that comes out of it, which you muft do by letting Bafons or
Pans under the Pig in the Dripping-pan, as foon as you find the Gravy begin to run. When the Pig is
enough, ftir the Fire up brisk 5 take a coarle Cloth, with about a Quarter of a Pound of Butter in it, and
rub the Pig all over till the Crackling is quite crilp, and then take it up. Lay it in your Dilh, and with
a fharp Knife cut off the Head, and then cut the Pig in two, before you draw out the Spit. Cut the Ears
off the Head and lay at each End, and cut the Under-Jaw in two and lay on each Side : Melt lome good
Butter, take the Gravy you laved and put into it, boil it, and pour it into the Dilh with the Brains bruiled
fine, and the Sage mixed all together, and then fend it to Table.

Different Sorts of Sauce for a Pig.

OW you are to obferve there are feveral Ways of making Sauce for a Pig. Some don’t love any
Sage in the Pig, only a Cruft of Bread ; but then you Ihould have a little dried Sage rubbed and
mixed with the Gravy and Butter. Some love Bread-Sauce in a Balon ; made thus : Take a Pint of Wa¬
ter, put in good Piece of Crumb of Bread, a Blade of Mace, and a little Whole Pepper ; boil it for
about five or fix Minutes, and then pour the Water off : Take out the Spice, and beat up the Bread with
a good Piece of Butter. Some love a few Currants boiled in it, a Glafs of Wine, and a little Sugar ; but
that you muft do juft as you like it. Others take Half a Pint of good Beef Gravy, and the Gravy which
comes out of the Pig, with-a Piece of Butter rolled in Flour, two Spoonfuls of Catchup, and boil them
all together; then take the Brains of the Pig and bruife them fine, with two Eggs boiled hard and
chopped : Put all theie together, with the Sage in the Pig, and pour into your Dilh. It is very good
Sauce. When you have not Gravy enough comes out of your Pig with the Butter for Sauce, take about
•Half a Pint of Veal Gravy and add to it : Or Hew the Petty-Toes, and take as much of that Liquor as
will do for Sauce mixed with the other.

To Roaft the Hind-Quarter of a Pig, Lamb Fajhion.

A T the Time of the Year when Houle-Lamb is very dear, take the Hind-Quarter of a large Pig ; take
** off the Skin and roaft it, and it will eat like Lamb with Mint Sauce, or with a Sallad or Seville
Orange. Half an Hour will roaft it.

T he Art of Cookery, made Plain and Eafy.

To Bake a Pig.

IF you fliould be in a Place where you cannot roaft a Pig, lay it in a Dilh, flour it all over very well,
and rub it over with Butter; Butter the Dilh you lay it in, and put it into an Oven. When it is
enough, draw it out of the Oven’s Mouth, and rub it over with a buttery Cloth ; then put it into the
Oven again till it is dry, take it out and lay it in a Dilh ; cut it up, take a little Veal Gravy, and take
off the Fat in the Difh it was bak’d in, and'there will be fome good Gravy at the Bottom ; put that to
it, with a little Piece of Butter rolled in Flour ; boil it up, and put it into the Dilh with the Brains and
Sage in the Belly. Some love a Pig brought whole to Table, then you are only to put what Sauce you
like into the Dilh.

To melt Butter.

T N melting of Butter vou mull be very careful ; let your Sauce-pan be well tinn’d, take a Spoonful of
cold Water, a little Dull of Flour, and your Butter cut to Pieces : Be fare to keep lhaking your Pan
one Wav for fear it Ihould oil ; when it is all melted, let it boil, and it will be limooth and fine. A Sil-
ver Pan is belt, if you have one.

To Roaft Geefe, Turkies, &c.

VI7 HEN you roaft a Goofe, Turky, or Fowds of any Sort, take care to finge them with a Piece of
** white Paper, and bafte them with a Piece of Butter, drudge them with a little Flour, and when
the Smoak begins to draw to the Fire, and they look plump, bafte them again, and drudge them with a
little Flour, and take them up.

Sauce for a Goofe.

FOR a Goofe make a little good Gravy, and put it in a Bafon by itfelf, and fome Apple-fauce
■*- in another.

Sauce for a Turky.

Jj* O R a Turky good Gravy in the Difh, and either Bread or Onion Sauce in a Bafon.

Sauce for Fowls.

TO Fowls you Ihould put good Gravy in the Difh, and either Bread or Egg Sauce in a
Bafon.

Sauce for Ducks.

JpOR Ducks a little Gravy in the Difh, and Onion in a Cup, if liked.

Sauce for Pheafants and Partridges.

pHEASANTS and Partridges fhould have Gravy in the Difh, and Bread Sauce in a Cup.

Sauce for Larks.

T ARKS, roaft them, and for Sauce have Crumbs of Bread done thus : Take a Sauce*pan or Stew-pan
■*“* and fome Butter ; when melted, have a good Piece of Crumb of Bread, and rub it in a clean Cloth
to Crumbs, then throw it into your Pan ; keep ftirring them about till they are brown, then throw them
into a Sieve to drain, and lay them round your Larks.

- To Roaft Woodcocks and Snipes.

p UT them on a little Spit ; take a Round of a Three-penny Loaf and toaft it brown, then lay it in a
Difli under the Birds, bafte them with a little Butter, and let the Trail drop on the Toaft. When
they are roafted put the Toaft in the Difh, lay the Woodcocks on it, and have about a Quarter of a
Pint of Gravy ; pour it into the Difh, and let it over a Lamp or Chaffing-difh for three Minutes, and
lend them to Table. You are to obferve, we never take any Thing out of a Woodcock or Snipe.

- 6

'he Jrt of Cookery , made Plain and EaJ'y.

To Roajl a Pigeon.

TAKE feme Parfley flared fine, a Piece of Butter as big as a Wallnut, a little Pepper and Salt 3 tye
the Neck End tight 3 tye a String round the Legs and Rump, and faften the other End to the Top
of the Chimney-piece : Bafte them with Butter, and when they are enough lay them in the Difh, and
they will fwim with Gravy. You may put them on a little lfnall Spit, and then tye both Ends dole.

To Broil a Pigeon.

HEN you' broil them, do them in the fame Manner, and take care your Fire is verv clear, and let
your Gridiron high, that they may not burn, and have a little melted Butter in a Cup. You may
fplit them, and broil them with a little Pepper and Salt 3 and you may roaft them only with a little Parfley
and Butter in the Difh.

Direftions for Geele and Ducks.

A S to Geefe and Ducks, you fhould have fome Sage flared fine, and a little Pepper and Salt, and put
■** them into the Belly 3 but never put any Thing into 'Wild Ducks.

To Roaft a Hare.

TAKE your Hare when it is cas’d and make a Pudding 3 take a Quarter of a Pound of Sewet, and
*• as much Crumbs of Bread, a little Parfley flared fine, and about as much Thyme as will lie on a
Six-pence, when fhred 3 an Anchovy fhred lmall, a very little Pepper and Salt, fome Nutmeg, two Eggs,
a little Lemon-peel : Mix all this together, and put it into the Hare. Sew up the Belly, lpit it, and lay
it to the Fire, which mull: be a good one. Your Dripping-pan mult be very clean and nice. Put two
Quarts of Milk and Half a Pound of Butter into the Pan 5 keep balling it all the while it isroalling

with the Butter and Milk till the Whole is ufed, and your Hare will be enough. You may mix the

Liver in the Pudding, if you like it. You mull firlt parboil it, and then chop it fine.

Different Sorts of Sauce for a Hare.

'T" AKE for Sauce a Pint of Cream and Half a Pound of frefh Butter 5 put them in a Sauce-pan, and
-*■ keep ftirring it with a Spoon till all the Butter is melted, and the Sauce is thick 3 then take up the
Hare, and pour the Sauce into the Difh. Another Way to make Sauce for a Hare, is to make good
Gravy, thicken’d with a little Piece of Butter rolled in Flour, and pour it into your Difh. You ^nay
leave the Butter out, if you don’t like it, and have lome Currant Jelly warm’d in a Cup, or Red Wine
and Sugar boil’d to a Syrup : Done thus 3 take Half a Pint of Red Wine, a Quarter of a Pound of Sugar,
and let it over a flow Fire to fimmer for about a Quarter of an Hour. You may do Half the Quantity
and put it into your Sauce-Boat or Baion.

To Broil Steaks.

UIRST have a very clear brisk Fire 3 let your Gridiron be very clean 5 put it on the Fire, and take a
■** Chaffing-diih with a few hot Coals out of the Fire : Put the Difh on it which is to lay your Steaks
on, then take fine Rump Steaks about Half an Inch thick 3 put a little Pepper and Salt on them, lay them
on the Gridiron, and (if you like it) take a Shalot or two, or a fine Onion, and cut it fine 3 put it into
your Difh : Don’t turn your Steaks till one Side is done, then when you turn the other Side there will
loon be a fine Gravy lie on the Top of the Steak, which you mult be careful not to lofe. When the
Steaks are enough take them carefully off into your Difh, that none of the Gravy be loft 3 then have
ready a hot Difh or Cover, and carry them hot to Table, with the Cover on.

Dire ft ions concerning the Sauce for Steaks.

T F you love Pickles or Horle-raddifh with Steaks, never garnifh youp-Difh, becaufe both the Garni fh-
x ing will be dry, and the Steaks will be cold, but lay thofe Things on little Plates, and carry to Table.
The great Nicety is to have them hot and full of Gravy.

General Dire ft ions concerning Broiling.

,\S to Mutton and Pork Steaks, you mull keep them turning quick on the Gridiron, and have ready
your Difh over a Chaffing-difh of hot Coals, and carry them to Table cover’d hot. When you
broil Fowls or Pigeons always take Care your Fire is clear, and never bafte any Thing on the Gridiron,
for it only makes it imoak’d and burnt.

General

The Art of Coolery , made Plain and Eafy.

General Directions concerning Boiling.

AS to all Sorts of boil’d Meats, allow a Quarter of an Houf to every Pound 3 be fure tbe Pot is very
clean, and skim it well, for every Thing will have a Scum rile, and if that boils down it makes the
Meat black. All Sorts of frelh Meat you are to put in when the Water boils, but l'alt Meat when the
Water is cold.

To Boil a Ham.

WHEN you boil a Ham, put it into a Copper, if you have one 5 let it be about three or four Hours
before it boils, and keep it well skim’d all the Time 3 then, if it is a fmall one, one Hour and a
Half will boil if, after the Copper begins to boil $ and, if a large one, two Hours will do : For you are
to confider the Time it has been heating in the Water, which fbftens the Ham, and makes it boil the
looner.

To Boil a Tongue.

A Tongue, if fait, put it in tbe Pot over Night, and don’t let it boil till about three Hours before
Dinner, and then boil all that three Hours 3 if freih out of the Pickle, two Hours, and put it in
when the Water boils.

•e

To Boil Fowls and Houle -Lamb.

UOWLS and Houle-Lamb boil in a Pot by themfelves, in a good deal of Water, and if any Scum
•L rjfes take it off. They will be both fweeter and whiter than if boil’d in a Cloth. A little Chicken
will be done in fifteen Minutes, a large Chicken in twenty Minutes, a good Fowl in Half an Hour, a
little Turky or Goole in an Hour, and a large Turky an Hour and a Half

Sauce for a Boil'd Turky.

THE bed Sauce to a boil’d Turky is this : Take a little Water, or Mutton Gravy, if you have it, a
Blade of Mace, an Onion, a little Bit of Thyme, a little Bit of Lemon-peel, and an Anchovy 3 boil
all thel'e together, drain them through a Sieve, melt lome Butter and add to them, and fry a few Saufages
and lay round the Difh. Garnifh your Dilh with Lemon.

Sauce for a Boil'd Goole.

SAUCE for a boil’d Goofe mull be either Onions or Cabbage, fird boil’d, and then dew’d in Buttef
for five Minutes.

Sauce for Boil'd Ducks or Rabbits.

T" O boil’d Ducks or Rabbits, you mull pour boil’d Onions over them, which make thus : Take the
Onions, peel them, and boil them in a great deal of Water 3 Ihift your Water, then let them boil
about two Hours, take them up and throw them into a Cullender to drain, rhen with a Knife chop them
on a Board ; put them into a Sauce-pan, juft lhake a little Flour over them, put in a little Milk or Cream,
with a good Piece of Butter 5 let them over the Fire, and when the Butter is all melted they are enough.
But if you would have Onion-Sauce in Half an Hour, take your Onions, peel them, and cut them in
thin Slices, put them into Milk and Water, and when the Water boils they will be done in twenty Minutes,
then throw them into a Cullender to drain, and chop them and put them into a Sauce-pan 3 lhake in a
little Flour, with a little Cream, if you have it, ana a good Piece of Butter 5 llir all together over the
Fire till the Butter is melted, and they will be very fine. This Sauce is very good with roaft Mutton*
Aid it is the bed Way of boiling Onions.

To Roafl Venifon.

Hr AKE a Haunch of Venifon, and fpit it 3 take four Sheers of white Paper, butter them Well, and
roll about your Venifon, then tye the Paper on with a lmall String, and bade it very well all the
Time it is Roading. If your Fire is very good and brisk, two Hours will do it 5 and, if a fmall
Haunch, an Hour and a Half. The Neck and Shoulder mud be done in the fame Manner, which will
take an Hour and a Half, and when it is enough take off the Paper, and drudge it with a little Flour
jud to make a Froth 3 but you mud be very quick,' for fear the Fat ihould melt. You mud not put any
Sauce in the Difh but what comes out of the Meat, but have fome very good Gravy and put into your
Sauce-Boat or Bafon : You mud always have Sweet-Sauce with your Venifon in anothgr Bafon. If it is
a very large Haunch it will take two Hours and a Half.

^different

The Art of Cookery , made Plain and Eajy.

Different Sorts of Sauce for Venifon.

YOU may take either of thele Sauces for Venifon : Currant Jelly warm’d ; or Half a Pint of Red
Wine, with a Quarter of a Pound of Sugar, limmer’d over a clear Fire for five or fix Minutes $ or
Half a Pint of Vinegar, and a Quarter of a Pound of Sugar, fimmer’d till it is a Syrup.

To Roajl Mutton, Venifon FaJJoion.

TAKE a Hind-Quarter of fat Mutton, and cut the Leg like a Haunch ; lay it in a Pan with the Back-
Side of it down j pour a Bottle of Red Wine over it, and let it lie twenty-four Houts, then fipit it,
and bafte it with the fame Liquor and Butter all the Time it is roafting at a good quick Fire, and an
Hour and a Half will do it. Have a little good Gravy in a Cup, and Sweet-Sauce in another. A good
fat Neck of Mutton eats finely, done thus.

To keep Venifon or Hares fweet ; or to make them frejh , when they fink.

T F your Venifon be very fweet, only dry it with a Cloth, and hang it where the Air comes. If you
-*■ would keep it any Time, dry it very well with clean Cloths, rub it all over with beaten Ginger, and
hang it.in an airy Place, and it will keep a great while. If it ftinks, or is mufty, take lorne luke-warm
Water, '‘and wafh it clean j then. take frelh Milk and Water luke-warm, and walh. it again j then dry it
in clean Cloths very well, and rub it all over with beaten Ginger, and hang it in an airy Place. When
you roaft it, you need only wipe it with a clean Cloth and paper it, as before-mention’d. Never do any
Thing elle to Venifon, for all other Things lpoil your Venifon, and take away the fine Flavour, and this
preferves it better than any Thing you can do. A Hare you may manage juft the lame Way.

To Roajl a Tongue, or Udder.

PArboil it firft, then roaft it, ftick eight or ten Cloves about it 5 bafte it with Butter, and have fome
Gravy and Sweet-Sauce. An Udder eats very well, done the fame Way.

To Roajl Rabbits.

BASTE them with good Butter, and drudge them with a little Flour. Half an Hour will do them,
at a very quick clear Fire 5 and, if they are very lmall, twenty Minutes will do them. Take the
Liver, with a little Bunch of Parfley, and boil them, and then chop them very fine together. Melt iome
good Butter, and put Half the Liver and Parfley into the Butter j pour it into the Dilh, and garnilh the
Dilh with the other Half. Let your Rabbits be done of a fine light Brown.

To Roajl a Rabbit, Hare Fa/hi on.

T A RD a Rabbit with Bacon j roaft it as you do a Hare, and it eats very well : But then you mull
make Gravy-Sauce 5 but if you don’t lard it White-Sauce.

Turkies, Phealants, &c. may he Larded.

y OU may lard a Turky, or Phealant, or any Thing, juft as you like it.

To Roajl a Fowl, Pheafant Faff ion.

IF you fhould have but one Pheafant, and want two in a Di(h, take a large full-grown Fowl, keep the
Head on, and truls it juft as you do a Phealant 5 lard it with Bacon, but don’t lard the Pheafant, and
no Body will know it.

Rules to he obfervd in RoaJUng.

I N the firft Place, take great Care the Spit be very clean $ and be fure to clean it with nothing but Sand
and Water. Walh it clean, and wipe it with a dry Cloth j for Oil, Brick-duft, and luch Things,
will fpoil your Meat.

BEEF.

"TT O roaft a Piece of Beef of about ten Pounds will take an Hour and a Half, at a good Fire. Twenty
*• Pounds Weight will take three Hours, if it be a thick Piece $ but if it be a thin Piece of twenty
Pounds Weight, two Hours and a Half will do it j and lo on, according to the Weight of your Meat,
more or lefs. Obferve , In frofty Weather your Beef will take Half an Hour longer.

MUTTO N.

T he Art of Cookery, made Plain and Eafy .
MUTTON,

A Leg of Mutton of fix Pounds will take an Hour at a quick Fire ; if frofty Weather an Hour and
a Quarter ; nine Pounds, an Hour and a Half ; a Leg of twelve Pounds will take two Hours ; if
frofty, two Hours and a Half 5 a large Saddle of Mutton will take three Hours, becaufe of papering it ;
a final 1 Saddle will take an Hour and a Half, and lo on, according to the Size ; a Breaft will take Half
an Hour at a quick Fire ; a Neck, if large, an Hour 5 if very fmall, little better than Half an Hour ; a
Shoulder much about the fame Time as the Leg.

PORK.

PORK muft be well done. To every Pound allow a Quarter of an Hour : For Example ; a Joint of
twelve Pounds Weight three Hours, and fo on 5 if it be a thin Piece of that Weight two Hours will
roaft it.

Directions concerning Beef, Mutton and Pork.

THESE three you may bafte with fine nice Dripping. Be fure your Fire be very good and brisk ;
but don’t lay your Meat too near the Fire, for fear of burning or fcorching.

TEAL.

VEAL takes much the fame Time roafting as Pork ; but be fure to paper the Fat of a Loin or Fillet,
and bafte your Veal with good Butter.

HOUSE-LAMB.

IF a large Fore-Quarter an Hour and a Half ; if a fmall one, an Hour. The Out-fide muft be paper’d,

, bafted with good Butter, and you muft have a very quick Fire. If a Leg, about three Quarters
of an Hour ; a Neck, Breaft or Shoulder, three Quarters of an Hour ; if very fmall, Half an Hour
will do.

f 1 il. .7 • f * > a

A PIG.

T F juft kill’d, an Hour ; if kill’d the Day before, an Hour and a Quarter ; if a very large one, an
-*■ Hour and a Half. But the beft Way to judge is when the Eyes drop out, and the Skin is grown very
hard ; then you muft rub it with a coarfe Cloth, with a good Piece of Butter roll’d in it, till the Crack-
ling is crifp, and of a fine light Brown.

A HARE.

YOU muft have a quick Fire. If it be a fmall Hare, put three Pints of Milk and Half a Pound
of frelh Butter in the Dripping-pan, which muft be very clean and nice ; if a large one, two Quarts
of Milk and Half a Pound of frelh Butter. You muft bafte your Hare well with this all the Time it is
roafting, and when the Hare has loak’d up all the Butter and Milk it will be enough.

A TU R K r.

A Middling Turky will take an Hour; a very large one, an Hour and a Quarter; a fmall one, three
Quarters of an Hour. You muft paper the Breaft till it is near done enough, then take the Paper
off ancl froth it up. Your Fire muft te very good.

A GOOSE.

B SERVE the fame Rules.

FOWLS.

A Large Fowl, three Quarters of an Hour ; a middling one, Half an Hour ; very fmall Chickens,
** twenty Minutes. Your Fire muft be very quick and clear when you lay them down.

TAME DUCKS.

Q BSE R V E the fame Rules.

C WILD

io The Art of Cookery, made Plain and Eajy.

WILD DUCKS.

T^EN Minutes at a very quick Fire will do them j but if you love them well done* a Quarter of an
-*• Hour.

TEAL , WIG EON, &c.

QBSERVE the fame Rules.

WOODCOCKS, SNIPES and PARTRIDGES.

yHEY will take twenty Minutes.

PIGEONS and LARKS.

HEY will take fifteen Minutes to do them.

Directions concerning Poultry.

T F your Fire is not very quick and clear when you lay your Poultry down to roaft, it will not eat near
lo fweet, or look fo beautiful to the Eye.

To keep Meat hot.

THE belt Way to keep Meat hot, if it be done before your Company is ready, is to fet the Di/h
over a Pan of boiling Water j cover the Dilh with a deep Cover lo as not to touch the Meat, and
throw a Cloth over all. Thus you may keep your Meat hot a long Time, and it is better than over roaft-
ing and lpoiling the Meat. The Steam of the Water keeps the Meat hot, and don’t draw the Gravy out,
or dry it up : whereas if you let a Dilh of Meat any Time over a Chafling-dilh of Coals, it will dry up
all the Gravy, and Ipoil the Meat.

\ * *

To drefs Greens, Roots, &c.

A LWAY S be very careful that your Greens be nicely pick’d and waffl’d. You fhould lay them in a
clean Pan for fear of Sand or Duft, which is apt to hang round wooden Veflels. Boil all your Greens
in a Copper Sauce-pan by themfelves with a great Quantity of Water. Boil no Meat with them, for that
difcolours them. Ule no Iron Pans, «?£■. for they are not proper 5 but let them be Copper, Brals or Silver.

To drefs Spinach.

"DICK it very clean, and wafh it in five or fix Waters 5 put it in a Sauce-pan that will juft hold it,
throw a little Salt over it, and cover the Pan clofe. Don’t put any Water in, but lhake the Pan often,
You muft put your Sauce-pan on a clear quick Fire. As foon as you find the Greens are flirunk and fallen
to the Bottom, and that the Liquor which comes out of them boils up, they are enough. Throw them
into a clean Sieve to drain, and juft give them a little Squeeze. Lay them in a Plate, and never put- any
Butter on it, but put it in a Cup.

To drefs Cabbages, &c.

/"'•Abbage, and all Sorts of young Sprouts muft be boiled in a great deal of Water. When the Stalks
^ are tender, or fall to the Bottom, they are enough 5 then take them off, before they lofe their Colour.
Always throw Salt into your Water before you put your Greens in. Y’oung Sprouts you fend to Table juft
as they are, but Cabbage is belt chop’d and put into a Sauce-pan with a good Piece of Butter, ftirring it
for about five or fi?c,Minutes till the Butter is all melted, and then lend it to Table.

To drefs Carrots.

T E T them be fcrap’d very clean, and when they are enough rub them in a clean Cloth, then flice
-*-J them into a Plate, and pour fome melted Butter over them. If they are young Spring Carrots, Half
an Hour will boil them 5 if large, an Hour j but old Sandwich Carrots will take two Hours.

A i .To

T he j4rt of Coolery , made Plain and Eajy . 1 1

To drefs Turnips.

TPHEY eat beft boil’d in the Pot, and when enough take them out and put them into a Pan and mafia
them with Butter and a little Salt, and fend them to Table. But- you may do them thus 5 pare your
Turnips, and cut them into Dice as big as the Top of one’s Finger 5 put them into a clean Sauce-pan and
juft cover them with Water ; when enough throw them into a Sieve to drain, and put them into a Sauce¬
pan with a good Piece of Butter j ftir them over the Fire for five or fix Minutes, and lend them to Table.

To drefs Parfnips.

npHEY fhotild be boil’d in a great deal of Water, and when you find they are foft (which you will
-*■ know by running a Fork into them) take them up, and carefully lerape all the Dirt off them, and
then with a Knife lcrap,e them all fine, throwing away all the fticky Parts 5 then put them into a Sauce¬
pan with fome Milk, and ftir them over the Fire till they are thick. Take great Care they don’t burn,
and add a good Piece of Butter and a little Salt, and when the Butter is melted fend them to Table.

To drefs Brockala.

CTRIP all the little Branches off till you come to the top one, then with a Knife peel off all the
^ hard outfide Skin which is on the Stalks and little Branches, and throw them into Water. Have a
Stew-pan of Water with fome Salt in it : When it boils put in the Brockala, and when the Stalks are
tender it is enough, then lend it to Table with Butter in a Cup. The French eat Oil and Vinegar with it.

To drefs Potatoes,

V" OU muft'boil them in as little Water as you can without burning the Sauce-pan. Cover the Sauce-
**■ pan dole, and when the Skin begins to crack they are enough : Drain all the Water out and let them
ftand cover’d for a Minute or two ; then peel them, lay them in your Plate, and pour lome melted Butter
over them. The beft Way to do them is, when they are peel’d to lay them on a Gridiron till they are
of a fine Brown, and fend them to Table. Another Way is to put them into a Sauce-pan with lome good
Beef Dripping, cover them clofe, and lhake the Sauce-pan often for fear of burning to the Bottom : When
they are of a fine Brown and criip, take them up in a Plate, then put them into another for fear of the
Fat, and put Butter in a Cup,

To drefs Cauliflowers,

TPAKE your Flowers, cut off all the green Part, and then cut the Flowers into four, and lay them in
-*■ Water for an Hour : Then have lome Milk and Water boiling, put in the Cauliflowers, and be fure
to skim the Sauce-pan well. When the Stalks are tender take them carefully up, and put them into a
Cullender to drain ; then put a Spoonful of Water into a clean Stew-pan with a little Dull of Flour, about
a Quarter of a Pound of Butter, and /hake it round till it is all finely melted, with a little Pepper and
Salt 5 then take Half the Cauliflower and cut it as you would for Pickling, lay it into the Stew-pan, turn
it, and /hake the Pan round. Ten Minutes will do it. Lay the ftew’d in the Middle of your Plate, and
the boil’d round it : Pour the Butter you did it in over it, and fend it to Table.

To drefs French Beans.

jpIRST firing them, then cut them in two, and afterwards acrofs : But if you would do them nice,
cut the Bean into four, and then acro/s, which is eight Pieces 5 lay them into Water and Salt, and
when your Pan boils put in fome Salt and the Beans : When they are tender they are enough 5 they will
be foon done. Take Care they don’t lofe their fine Green. Lay them in a Plate, and have Butter in a Cup.

To drefs Artichokes.

RING off the Stalks, and put them into the Water cold with the Tops downwards, that all the
Duft and Sand may boil out. When the Water boils, an Hour and a Half will do them.

To drefs Afparagus.

OCRAPE all the Stalks very carefully till they look white, then cut all the Stalks even alike, throw
^ them into Water and have ready a Stew-pan boiling : Put in fome Salt, and tye the Afparagus in lit¬
tle Bundles. Let the Water keep boiling, and when they are a little tender take them up. If you boil
them too much you lofe both Colour and Tafte. Cut the Round of a /mail Loaf about Half an Inch
thick, toaft it Brown on both Sides, dip it in the Alparagus Liquor, and lay it in your Difh : Pour a
little Butter over the Toaft, then lay your Afparagus on the Toaft all round the Difh with the white Tops
outward. Don’t pour Butter over the A/paragus, for that makes them greefy to the Fingers, but have
your Butter in a Balon, and fend it to Table.

7)ireftions

The Art of Cookery , made Plain and Eajy,

Directions concerning Garden Things.

MOST People fpoil Garden Things by over boiling them : All Things that are Green ihould have
a little Crilpnels, for if they are over boil’d they neither have any Sweetnefs or Beauty.

To drefs Beans and Bacon.

Vy HEN you drefs Beans and Bacon, boil the Bacon by itfelf and the Beans by themfelves, for the
* ' Bacon will fpoil the Colour of the Beans. Always throw fome Salt into the Water, and fome Parfley
nicely pick’d. When the Beans are enough (which you will know by their being tender) throw them into
a Cullender to drain : Take up the Bacon and skin it 3 throw fome Rafpings of Bread over the Top, and
if you have an Iron make it red-hot and hold over it, to brown the Top of the Bacon : If you have not
one, let it before the Fire to brown. Lay the Beans in the Difh, and the Bacon in the Middle on the
Top, and lend them to Table, with Butter in a Bafon.

To male Gravy for a Turky, or any Sort of Fowl.

TAKE a Pound of the lean Part of the Beef, hack it with a Knife, flour it very well, have ready a
Stew-pan with a Piece of frelh Butter : When the Butter is melted put in the Beef, fry it till it is
brown, and then pour in a little boiling Water ; Ihake it round, and then fill up with a Tea-kettle of
boiling Water : Stir it all together, and put in two or three Blades of Mace, four or five Cloves, lome
Whole Pepper, an Onion, a Bundle of Sweet Herbs, a little Cruft of Bread baked brown, and a little
Piece of Carrot : Cover it dole, and let it ftew till it is as good as you would have it. This will make
a Pint of rich Gravy.

To draw Mutton, Beef, or Veal Gravy.

TAKE a Pound of Meat, cut it very thin, lay a little Piece of Bacon about two Inches long at the
Bottom of the Stew-pan or Sauce-pan, and lay the Meat on it : Lay in fome Carrot, and cover it
dole for two or three Minutes, then pour in a Quart of boiling Water, lome Spice, Onion, Sweet Herbs,
and a little Cruft of Bread toafted 3 let it do over a flow Fire, and thicken it with a little Piece of Butter
rolled in Flour. When the Gravy is as good as you would have it feafon it with Salt, and then ftrain it
off. You may omit the Bacon, if you diflike it.

To burn Butter for thickening of Sauce.

SET your Butter on the Fire and Jet it boil till it is brown, then Ihake in fome Flour, and ftir it all
the Time it is on the Fire till it is thick. Put it bye, and keep it for Ule. A little Piece is what
the Cooks ufe to thicken and brown their Sauce 3 but there are few Stomachs it agrees with, therefore
feldom make ufe of it.

To male Gravy. >.-•

IF you live in the Country where you can’t always have Gravy Meat, when your Meat comes from the
Butcher take a Piece of Beef, a Piece of Veal, and a Piece of Mutton 3 cut them into as lmall Pieces
as you can, and take a large deep Sauce-pan with a Cover, lay your Beef at Bottom, then your Mutton,
then a very little Piece of Bacon, a Slice or two of Carrot, fome Mace, Cloves, Whole Pepper Black and
White, a large Onion cut in Slices, a Bundle of Sweet Herbs, and then lay in your Veal : Cover it clofe
over a very flow Fire for fix or feven Minutes, fhaking the Sauce-pan now and then 3 then ihake fome
Flour in, and have ready fome boiling Water, pour it in till you cover the Meat and fomething more' :
Cover it clofe, and let it ftew till it is quite rich and good 3 then feafon it to your Tafte with Salt, and
ftrain it off. This will do for moft Things.

put to it a Bundle of Sweet
a Piece of Carrot, a Spoon-
it with Water, tye the Pot

To male Gravy for Soops, £fc.

'T’AKE a Leg of Beef, cut and hack it, put it into a large earthen Pan 3
Herbs, two Onions ftuck with a few Cloves, a Blade or two of Mace,
ful of Whole Pepper Black and White, and a Quart of ftale Beer : Cover
down clofe with Brown Paper rubbed with Butter, lend it to the Oven, and let it be well baked. When
it comes Home, ftrain it through a coarfe Sieve 3 lay the Meat into a clean Difh as you ftrain it, and
keep it for Ufe. It is a fine Thing in a Houle, and will ferve for Gravy, thicken’d with a Piece of But¬
ter, Red Wine, Catchup, or whatever you have a mind to put in, and is always ready for Soops of moft
Sorts. If you have Peale ready boil’d, your Soop will foon be made : Or take fome of the Broth and
lome Vermicelli , boil it together, fry a French Roll and put in the Middle, and you have a good Soop.
You naay add a few Truffles and Morels, or Sellery ftew’d tender, and then you are always ready.

(I he Jrt of Cookery , made Plain and Eafy .

To Bake a Leg of Beef.

n O it juft ill the fame Manner as before dire&ed in the making Gravy for Soops, and when it is
^ baked, ftrain it through a coarfe Sieve : Pick out all the Sinews and Fat, put them into a Sauce-pan
with a few Spoonfuls of the Gravy, a little Red Wine, a little Piece of Butter rolled in Flour, and fome
Muftard j Brake your Sauce-pan often, and when the Sauce is hot and thick dilh it up and lend it to Table.
It is a pretty Difn.

To Bake an Ox’s Head.

T\0 it juft in the fame Manner as the Leg of Beef is directed to be done in the making Gravy for
Soops, ££?£■. and it does full as well for the fame Ufes. If it lhould be too ftrong for any Thing you
want it for, it is only putting fome hot Water to it. Cold Water will fpoil it.

To Boil Pickled Pork.

BE fure you put it in when the Water boils. If a middling Piece an Hour will boil it : If a very large
Piece, an Hour and a Half, or two Hours. If you Doil pickled Pork too long it will go to
a Jelly.

CHAP. II.

Made-Dishes.

To drefs Scotch Collops.

TAKE Veal, cut it thin, beat it well with the Back of a Knife or Rolling-pin, and grate fome Nut-
-*• meg over them ; dip them in the Yolk of an Egg, and fry them in a little Butter till they are of a
fine Brown $ then pour the Butter from them, and have ready Half a Pint of Gravy, a little Piece of But¬
ter rolled in Flour, a few Mufhrooms, a Glafs of White Wine, the Yolk of an Egg, and a little Cream
mixt together. If it wants a little Salt put it in. Stir it all together, and when it is of a fine Thicknefr
difh it up. It does very well without the Cream, if you have none $ and very well without Gravy, only
put in juft as much warm Water, and either Red or White Wine.

To drefs White Scotch Collops.

T\ O not dip them in Egg, but fry them till they are tender, but not Brown. Take your Meat out of the
U Pan, and pour all out j then put in your Meat again, as above, only you muft put in lbme Cream.

To drefs a Fillet of Veal with Collops, &c.

"Lj* OR an Alteration, take a fmall Fillet of Veal, cut what Collops you want, then take the Udder and
•*- fill it with Force-Meat, roll it round, tye it with a Packthread acrofs, and roaft it j lay your Collops
in the Difh, and lay the Udder in the Middle. Garnifh your Difhes with Lemon.

To make Force-Meat Balls.

O W you are to obferve, that Force-Meat Balls are a great Addition to all Made-Dilhes, made
thus : Take Half a Pound of Veal, and Half a Pound of Sewet, cut fine, and beat in a Marble
Mortar or Wooden Bowl ; have a few Sweet Herbs fhred fine, a little Mace dry cl and beat fine, a imall
Nutmeg grated, or Half a large one, a little Lemon-peel cut very fine, a little Pepper and Salt, and
the Yolks of two Eggs 5 mix all thele well together, then roll them in little round Balls, and fome in
little long Balls $ roll them in Flour, and fry them Brown. If they are for any Thing of White Sauce,
put a little Water on in a Sauce-pan, and when the Water boils put them in, and let them boil for a few
Minutes, but never fry them for White Sauce,

Truffles and Morels, good in Sauces and Soops.

T AKE Half an Ounce of Truffles and Morels, fimmer them in two or three Spoonfuls of Water for a
few Minutes, then put them with the Liquor into the Sauce. They thicken both Sauce and Soop,
and give it a fine Flavour.

The Art of Cookery , made Plain and Eajy.

To Stew Ox-Palates.

STEW them very tender : Which mult be done by putting them into cold Water, and let them Itew
very ioftly over a fldw Fire till they are tender, then cut them into Pieces and put them either into
your Made-Dilh or Soop 3 and Codcs-combs and Artichoke-bottoms, cut fmall, and put into the Made-
Dilh. Garni Ih your Dilhes with Lemon, Sweetbread ftewed for White Di/lies, and fry’d for Brown
Ones, and cut in little Pieces.

To Ragoo a Leg of Mutton.

'T' AKE all the Skin and Fat off, cut it very thin the right Way of the Grain, then butter your Stew-
■*- pan, and Ihake fome Flour into it 5 flice Half a Lemon and Half an Onion, cut them very fmall, a
little Bundle of Sweet Herbs, and a Blade of Mace : Put all together with your Meat into the Pan, ftir
it a Minute or two, then put in fix Spoonfuls of Gravy, and have ready an Anchovy minc’d imall 3 mix
it vvith lome Butter and Flour, ftir it all together for fix Minutes, and then diih it up.

To make a Brown Fricafey.

V OU muft take your Rabbits or Chickens and skin them, then cut them into fmall Pieces, and rub
•* them over with Yolks of Eggs : Have ready fome grated Bread, a little beaten Mace, and a little
grated Nutmeg mixt together, and then roll them in it 3 put a little Butter into your Stew-pan, and
when it is melted put in your Meat : Fry it of a fine Brown, and take Care they don’t ftick ro the Bot¬
tom of the Pan, then pour the Butter from them, and pour in Half a Pint of Gravy, a Glals of Red
Wine, a few Muihrooms, or two Spoonfuls of the Pickle, a little Salt (if wanted) and a Piece of Butter
rolled in Flour. When it is of a fine Thicknels dilh it up, and fend it to Table.

To make a White Fricafey.

V O U may take two Chickens or Rabbits, skin them, and cut them into little Pieces 5 lay them into
^ warm Water to draw out all the Blood, and then lay them in a clean Cloth to dry : Put them into a
Stew-pan with Milk and Water, ftew them till they are tender, and then take a clean Pan, put in Half a
Pint of Cream and a Quarter of a Pound of Butter 3 ftir it together till the Butter is melted, but you
muft be fure to keep it ftirring all the Time or it will be greafy, and then with a Fork take the Chickens
<>r Rabbits out of the Stew-pan and put into the Sauce-pan to the Butter and Cream : Have ready a little
Mace dry’d and beat fine, a very little Nutmeg, a few Muihrooms, ihake all together for a Minute or
two, and diih it up. If you have no Muihrooms a Spoonful of the Pickle does full as well, and gives
it a pretty Tartnefs. This is a very pretty Sauce for a Breaft of Veal roafted.

To Fricafey Chickens, Rabbits, Lamb, Veal, &c.

O them the fame Way.

A fecond Way to make a White Fricafey.

"V OU muft take two or three Rabbits or Chickens, skin them, and lay them in warm Water, and
dry them with a clean Cloth 3 put them into a Stew-pan with a Blade or two of Mace, a little Black
and a little White Pepper, an Onion, a little Bundle of Sweet Herbs, and do but juft cover them with
Water 3 ftew them till they are tender, then with a Fork take them out, ftrain the Liquor, and put them
into the Pan again with Half a Pint of the Liquor and Half a Pint of Cream, the Yolks of two Eggs
beat Well, Halt a Nutmeg grated, a Glafs of White Wine, a little Piece of Butter rolled in Flour, and
a Gill of Muihrooms ; keep ftirring all together, all the while one Way, till it is fmooth and of a fine
Thicknels, and then diih it up. Add what you pleafe.

A third Way of making a White Fricafey.

'T' AKT three Chickens, skin them, cut them into fmall Pieces 3 that is, every Joint afunder, lay them
. i*1 warm \V ater for a Quarter of an Hour, rake them out and dry therewith a Cloth, then put them

into a Stew-pan with Milk and Water, and boil them tender 3 take a Pint of good Cream, a Quarter of a
Pound of Butter, and ftir it till it is thick, then let it ftand till it is cool, and put to it a little beaten
Mace, Haifa Nutmeg grated, a little Salt, a Gill of White Wine, and a few Muihrooms 3 ftir all toge¬
ther, then take the Chickens out of the Stew-pan, throw away what they were boil’d in, clean the Pan,
and put in the Chickens and Sauce together : Keep the Pan lhaking round till .they are quite hot, and
diih them up. Garnilh with Lemon. They will be very good without Wine.

To Fricafey Rabbits, Lamb, Sweetbreads, or Tripe.

]^0 them the fame Way.

Another

7 Ire Art of Coolery , made Plain and Eafy.

Another Way to Fricafey Tripe.

'T* AKE a Piece of Double Tripe, cut it into Slices two Inches long and Half an Inch broad, put them
into your Stew -pan, aivd fprinkle a little Salt over them ; then put in a Bunch of Sweet Herbs, a
little Lemon-peel, an Onion, a little Anchovy Pickle, and a Bay Leaf: Put all thefe to the Tripe, then
put in juft Water enough to cover them, and let them ftew rill the Tripe is very tender ; then take out
your Tripe and ftrain the Liquor out, fhred a Spoonful of Capers, and put to them a Glals of White
Wine, and Half a Pint of the Liquor they were ftew’d in : Let it boil a little while, then put in your
Tripe, and beat the Yolks of three Eggs ; put into your Eggs a little Mace, two Cloves, a little Nutmeg
dry’d and beat fine, a fmall Handful of Parfley pick’d and ihred fine, a Piece of Butter rolled in Flour,
and a Quarter of a Pint of Cream mix all thefe well together and put them into your Stew-pan, keep
them ftirring one Way all the while, and when it is of a fineThicknefs and fmooth, difh it up, and gar-
nifh the Difh with Lemon. You are to oblerve that all Sauces which have Eggs or Cream in you muft
keep ftirring one Way all the while they are on the Fire, or they will turn to Curds. You may add
white Walnut Pickle, or Mufhrooms, in the room of Capers, juft to make your Sauce a little tart.

To Ragoo Hog’s Feet and Ears.

TAKE your Feet and Ears our of the Pickle they are lous’d in, or boil them till they are tender,
then cut them into little long thin Bits about two Inches long and about a Quarter of an Inch thick $
put them into your Stew-pan with Half a Pint of good Gravy, a Glals of White Wine, a good deal of
Muftard, a good Piece of Butter rolled in Flour, and a little Pepper and Salt ; ftir all together till it is
of a fine Thicknefs, and then difh it up.

Note, They make a very pretty Difh. fry’d with Butter and Muftard, and a little good Gravy, if you
like it. Then only cut the Feet and Ears in two. You may add Half an Onion, cut fmall.

To Fry Tripe.

UT your Tripe into Pieces about three Inches long, dip them in the Yolk of an Egg and a few Crumbs
of Bread, fry them of a fine Brown, and then take them out of the Pan and lay them in a Difh to
drain; have ready a warm Difh to put them in, and lend them to Table, with Butter and Muftard
in a Cup.

To Stew Tripe.

£|UT it juft as you do for frying, and fet on fome Water in a Sauce-pan, with two or three Onions cut
into Slices, and fome Salt ; when it boils, put in your Tripe. 'Ten Minutes will boil it. Send it
to Table with the Liquor in the Difh, and the Onions ; have Butter and Muftard in a Cup, and difh it
up. You may put in as many Onions as you like to mix with your Sauce, or leave^them quite out, iuft
as you pleale. Put a little Bundle of Sweet Herbs, and a Piece of Lemon-peel into the Water, when
you put in the Tripe.

A Fricafey of Pigeons.

*T" AKE eight Pigeons, new kill’d, cut them into fmall Pieces, and put them into a Stew-pan with a
Pint of Claret and a Pint of Water ; fealon your Pigeons with Salt and Pepper, a Blade or two of
Mace, an Onion, a Bundle of Sweet Herbs, a good Piece of Butter juft rolled in a very little Flour ; cover
it dole, and let them flew till there is juft enough for Sauce, and then take out the Onion and Sweet
Herbs, beat up the Yolks of three Eggs, grate Half a Nutmeg in, and with your Spoon pulh the Meat
all to one Side of the Pan and the Gravy to the other Side, and ftir in the Eggs ; keep them ftirring for
fear of turning to Curds, and when the Sauce is fine and thick lhake all together, put m Half a Spoonful
of Vinegar, and give them a fhake ; then put the Meat into the Difh, pour the Sauce over it, and have
ready fome Slices of Bacon toafted, and fry’d Oyfters; throw the Oyfters all over, and lay the Bacon
round. Garnifh with Lemon.

A Fricafey of Lambftones and Sweetbreads.

U A VE ready fome Lambftones blanched, parboiled and fliced, and flour two or three Sweetbreads ;

if very thick, cut them in two, the Yolks of fix hard Eggs whole, a few Piftaco Nut Kernels, and
a few large Oyfters : Fry thefe all of a fine Brown, then pour out all the Butter, and add a Pint of drawn
Gravy, the Lambftones, fome Alparagus Tops about an Inch long, fome grated Nutmeg, a little Pepper
and Salt, two Shalots fhred fmall, and a Glafs of White Wine ; flew all thefe together for ten Minutes,
then add the Yolks of fix Eggs beat very fine, with a little White W'ine, and a little beaten Mace; ftir
all together till it is of a fine Thicknefs, and then difh it up. Garnifh with Lemon,

To Hafb a Calf’s Head.

ROIL the Head almoft enough, then take the beftHalf and with a fliarp Knife take it nicely fromthe Bone,
with the two Eyes ; lay it m a little deep Difh before a good Fire, and take great Care no Afhes fall into
Jt, and then hack it with a Knife crofs and crofs ; grate fome Nutmeg all over, a very little Pepper and Salt,
a few Sweet Herbs, lome Crumbs of Bread, and a little Lemon-peel chopp’d very fine ; balte it with a

little

I 6

The Art of Cookery , wade Plain and Eajju

little Butter, then bade it again and pour over it the Yolks of two Eggs $ keep the Dii'h turning that it
may' be all Brown alike : Cut the other Half and Tongue into little thin Bits, and let on a Pint of drawn
Gravy in a Sauce-pan, a little Bundle of Sweet Herbs, an Onion, a little Pepper and Salt, a Glafs of Red
Wine, and two Shalots boil all thele together a few Minutes, then ftrain it through a Sieve, and put it
into a clean Stew-pan with the Halh : Flour the Meat before you put it in, and put in a few Mulhrooms,
a Spoonful of the Pickle, two Spoonfuls of Catchup, and a few Truffles and Morels 5 ftir all thele toge¬
ther for a few Minutes, then beat up Half the Brains and ftir into the Stew-pan, and a little Piece of But¬
ter rolled in Flour : Take the other Half of the Brains, and beat them up with a little Lemon-peel cut
fine, a little Nutmeg grated, a little beaten Mace, a little Thyme Hired fmall, a little Parlley, the Yolk
of an Egg, and have lome good Dripping boiling in a Stew-pan ; then fry the Brains in little Cakes about
as big as a Crown-piece : Fry about twenty Oyfters dipp’d in the Yolk of an Egg, toaft fome Slices
of Bacon, fry a few Force-Meat Balls, and have ready a not Difti, if Pewter, over a few clear Coals $ if
China, over a' Pan of hot Water 5 pour in your Halh, then lay in your toafted Head, throw the Force-
Meat Balls over the Halh, and garnilli the Dilh with fry’d Oyuers, the fry’d Brains, and Lemon $ throw
the reft over the Halh, Jay the Bacon round the Difti, and fend it to Table.

To Hafh a Calf's Head White.

TAKE Half a Pint of Gravy, a large Wine-Glafs of White Wine, a little beaten Mace, a little Nut¬
meg, and a little Salt 5 throw into your Halh a few Mulhrooms, a few Truffles and Morels firft par¬
boil’d, a few Artichoke Bottoms and Alparagus Togs, if you have them, a good Piece of Butter rolled
in Flour, the Yolks of two Eggs, Half a Pint of Cream, and one Spoonful of Mulhroom-Catchup • ftir
all together very carefully till it is of a fine Thicknefs, then pour it into your Difh, and lay the other
Half of the Head, as before mention’d, in the Middle, and garnilh it as before directed, with fry’d
Ovfters, Brains, Lemon, and Force-Meat Balls fry’d.

To Bake a Calf’s Head.

AKE the Head, pick it and wafh it very clean take an earthen Difh large enough to lay the Head
on, rub a little Piece of Butter all over the Dilh, then lay fome long Iron Skewers acrofs the Top of
the Dilh, and Jay the Head on them 5 skewer up the Meat in the Middle that it don’t lie in the Dilh,
then grate fome Nutmeg all over it, a few Sweet Herbs Ihred fmall, fome Crumbs of Bread, a little
Lemon-peel cut fine, and then flour it all over ; ftick Pieces of Butter in the Eyes and all over the Head,
and flour it again : Let it be well baked, and of a fine Brown 5 you may throw a little Pepper and Salt
over it, and put into the Difh a Piece of Beef cut Imall, a Bundle of Sweet Herbs, an Onion, fome
Whole Pepper, a Blade of Mace, two Cloves, a Pint of Water, and boil the Brains with fome Sage :
When the Head is enough, lay it on a Difh, and let it to the Fire to keep warm, then ftir all together
in the Difti, and boil it in a Sauce-pan ; ftrain it off, put it into the Sauce-pan again, add a Piece of
Buyer rolled in Flour, and the Sage in the Brains chopp’d fine, a Spoonful of Catchup, and two Spoon¬
fuls of Red Wine, boil them together, and take the Brains, beat them well, and mix them witn the
Sauce 5 pour it into the Difh, and fend it to Table. You muft bake the Tongue with the Head, and
don’t cut it our. It w ill lie the handlomer in the Difh.

To Bake a Sheep’s Head.

O it the fame Way, and it eats very well.

To drefs a Lamb’s Head.

OIL the Head and Pluck tender, but don’t let the Liver be too much done $ take the Head up, hack
it crols and crols with a Knife, grate fome Nutmeg over it, and lay it in a Difti before a good Fire 5
then grate iome Crumbs of Bread, fome Sweet Herbs rubb’d, a little Lemon-peel chopp’d fine, a very little
Pepper and Salt, and bafte it with a little Butter 5 then throw a little Flour over it, and juft before it is done
do the fame, bafte it and drudge it : Take Half the Liver, the Lights, the Heart and Tongue, chop
them very fmall, with fix or eight Spoonfuls of Gravy or Water $ firft fhake lome Flour over the Meat,
and ftir it together, then put in the Gravy or Water, a good Piece of Butter rolled in a little Flour, a lit¬
tle Pepper and Salt, and what runs from the Head in the Dilh ; fimmer all together a few Minutes, and add
Half a Spoonful of Vinegar, pour it into your Dilh, lay the Head in the Middle on the Mince-Meat, have
ready the other Half of the Liver cut thin, with lome Slices of Bacon broil’d, and lay round the Head.
Garnilh the Dilli with Lemon, and lend it to Table.

To Ragoo a Neck of Veal.

Z"'1 UT a Neck of Veal into Steaks, flatten them with a Rolling-pin, fealbn them with Salt, Pepper,
Cloves and Mace, lard them with Bacon, Lemon-peel and Thyme, dip them in the Yolks of Eggs,
make a Sheet of ftrong Cap-Paper up at the four Corners in the Form of a Dripping-pan, pin up the
Corners, butter the Paper and atlb the Gridiron, and fet it over a Fire of Charcoal $ put in your Meat,
let it do leilurely, keep it balling and turning to keep in the Gravy, and when it is enough have ready
Haifa Pint of ftrong Gravy, fealbn it high, put in Mulhrooms and Pickles, Force-Meat Balls dipp’d in
the Yolks of Eggs, Oyfters ftew’d and fry’d, to lay round and at the Top of your Dilh, and then ferve
it up. If for a Brown Ragoo, put in Red Wine. If for a White One, put in White Wine, with the
Yolks of Eggs beat up with two or three Spoonfuls of Cream

1 7

T he Art of Cookery , and Eafy.

To Ragoo a Breaft of Veal.

TAKE your Breaft of Veal, put it into a large Stew-pan, put in a Bundle of Sweet Herbs, an Onion,
lome Black and White Pepper, a Blade or two of Mace, two or three Cloves, a very little Piece of
Lemon-peel, and cover it juft with Water 5 when it is tender take it up, bone it, put in the Bones, boil
it up rilf the Gravy is very good, then ftrain it off, and if you have a little rich Beef Gravy add a Quar¬
ter of a Pint, put in Half an Ounce of Truffles and Morels, a Spoonful or two of Catchup, two or three
Spoonfu s of "White Wine, and let them all boil together 5 in the mean Time flour the Veal, and fry it
in Butter till it is of a fine Brown, then drain out all the Butter and pour the Gravy you are boiling to
the Veal, with a few Mu/hrooms ; boil all together till the Sauce is rich and thick, and cut the Sweet¬
bread into four. A few Force-Meat Balls is proper in it. Lay the Veal in the Dilh, and pour the Sauce
all over it. Garniih with Lemon.

Another W ay to Ragoo a Breaft of Veal.

V O U may bone it nicely, flour it, and fry it of a fine Brown, then pour the Fat out of the Pan, and
**■ the Ingredients as above, with the Bones ; when enough, take it out, and ftrain the Liquor, then put
in your Meat again, with the Ingredients, as before direfted.

A Breaft of Veal in Hodge-Podge.

TAKE a Breaft of Veal, cut the Brifcuit into little Pieces, and every Bone afunder, then flour it, and
put Half a Pound of good Butter into a Stew-pan ; when it is hot, throw in the Veal, fry it all over
of a fine light Brown, and then have ready a Tea-Kettle of Water boiling, pour it in the Stew-pan, fill
it up and ftir it round, throw in a Pint of Green Peafe, a fine Lettuce whole, clean wafh’d, two or three
Blades of Mace, a little Whole Pepper ty’d in a Muflin Rag, a little Bundle of Sweet Herbs, a 1’mall
Onion ftuck with a few Cloves, and a little Salt : Cover it dole, and let it ftew an Hour, or till it is boil’d
to your Palate, if you would have Soop made of it * if you would only have Sauce to eat with the Veal,
you muft ftew it till there is juft as much as you would have for Sauce, and leafon it with Salt to your
Palate •, take out the Onion, Sweet Herbs and Spice, and pour it all together into your Dilh. It is a
fine Dilh. If you have no Peafe, pare three or four Cucumbers, Icoop out the Pulp and cut it into little
Pieces, and take four or five Heads of Sellery, clean wafh’d, and cut the white Part fmall 5 when you
have no Lettuces, take the little Hearts of Savoys, or the little young Sprouts that grow on the old Cab¬
bage Stalks about as big as the Top of your Thumb.

Note, If you would make a very fine Dilh of it, fill the Infide of your Lettuce with Force-Meat, and
tye the Top dole with a Thread $ ftew it till there is but juft enough for Sauce, let the Lettuce in the
Middle, and the Veal round, and pour the Sauce all over it. Garniih your Dilh with rafpp’d Bread,
made into Figures with your Fingers. This is the cheapeft Way of dreffing a Breaft of Veal to be good,
and lerve a Number of People.

To Collar a Breaft of Veal.

'T* AKE a very fharp Knife and nicely take out all the Bones, but take great Care you do not cut the
Meat through, pick all the Fat and Meat off the Bones, then grate fome Nutmeg all over the Infide
of the Veal, a very little beaten Mace, a little Pepper and Salt, a few Sweet Herbs Aired Imall, lome
Parlley, a little Lemon-peel Ihred fmall, a few Crumbs of Bread and the Bits of Fat pick’d off the
Bones, roll it up tight, ftick one Skewer in to hold it together, but do it cleaver that it ltands upright
in the Dilh, tye a Packthread acrofs it to hold it together, Ipit it, then roll the Caul all round it, and
roaft it. An Hour and a Quarter will do it. When it has been about an Hour at the Fire take off the
Caul, drudge it with Flour, bafte it well with Frefh Butter, and let it be of a fine Brown. For Sauce take
Two Pennyworth of Gravy Beef, cut it and hack it well, then flour it, fry it a little Brown, then pour
into your Stew-pan fome boiling Water, ftir it well together, then fill your Pan two Parts full of Water,

?>ut in an Onion, a Bundle of Sweet Herbs, a little Cruft of Bread toafted, two or three Blades of Mace,
bur Cloves, fome Whole Pepper, and the Bones of the Veal : Cover it dole, and let it ftew till it is
quite rich and thick, then ftrain if, boil it up again with Truffles and Morels, a few Mulhrooms, a
Spoonful of Catchup, two or three Bottoms of Artichokes, if you have them, add a little Salt, juft
enough to leafon the Gravy, take the Packthread off the Veal, and let it upright in the Dilh ; cut the
Sweetbread into four, and broil it of a fine Brown, with a few Force-Meat Balls fry’d, lay thefe round
the Dilh, and pour in the Sauce. Garniih the Dilh with Lemon, and fend it to Table.

To Collar a Breaft of Mutton.

O it the fame Way, and it eats very well. But you muft take off the Skin.

Another

1 s

T he Art of Cookery , made Plain and Eafy .

Another good Hray to drefs a Breaft of Mutton.

COLL A R it, as before, roaft it, ami bafte it with Half a Pint of Red Wine, and when that is all
loak’d in, bafte it well with Butter, have a little good Gravy, let the Mutton upright in the'Diih,
pour in the Gravy, have Sweet Sauce as for Venilon, and fend it to Table. Don’t garnilh the Difh,
but be lure to take the Skin off the Mutton.

The Infide of a Surloin of Beef is very good, done this Way.

If you don’t like the Wine, a Quart of Milk, and a Quarter of a Pound of Butter, put into the Drip*
ping-pan, does full as well to bafte it.

To Force a Leg of Lamb.

\\7 ITH a fliarp Knife carefully take out all the Meat, and leave the Skin whole and the Fat on it,
»* make the Lean you cut out into Force-Meat thus : To two Pounds of Meat, three Pounds of Beef
Sewet cut fine, and beat in a Marble Mortar till it is very fine, and take away all the Skin of the Meat
and Sewet, then mix with it four Spoonfuls of grated Bread, eight or ten Cloves, five or fix large Blades
of Mace dry’d and beat fine, Half a large Nutmeg grated, a little Pepper and Salt, a little Lemon-peel
cut fine, a very little Thyme, fome Parfley, and four Eggs 3 mix all together, put it into the Skin
again juft as it was, in the fame Shape, lew it up, roaft it, bafte it with Butter, cut the Loin into
Steaks and fry it nicely, lay the Leg in the Difh and the Loin round it, with ftew’d Cauliflower (as in
‘Pn^e n) all round upon the Loin, pour a Pint of good Gravy into the Difh, and lend it to Table. If
you don’t like the Cauliflower, it may be omitted.

To Boil a Leg of Lamb.

LET the Leg be boil’d very white. An Hour will do it. Cut the Loin into Steaks, dip it into a
few Crumbs of Bread and Egg, fry them nice and brown, boil a good deal of Spinach and lay in
the Difh, put the Leg in the Middle, lay the Loin round it, cut an Orange in four, and garni fh the
Difh, and have Butter in a Cup. Some love the Spinach boil’d, then drain’d, put into a Sauce-pan with
a good Piece of Butter, and ftew’d.

To Force a Large Fowl.

CUT the Skin down the Back, and carefully flip it up fo as to take out all the Meat, mix it with
one Pound of Beef Sewet, cut it final], and beat them together in a Marble Mortar 3 take a Pint of
Jarrre Oyfters cut final!, two Anchovies cut final], one Shalot cut fine, a few Sweet Herbs, a little Pep¬
per^ a little Nutmeg grated, and the Yolks of four Eggs 3 mix all together and lay this on the Bones, draw
over the Skin and lew up the Back, put the Fowl into a Bladder, boil it an Hour and a Quarter, flew
fome Oyfters in good Gravy thicken’d with a Piece of Butter rolled in Flour, take the Fowl out of the
Bladder, lay it into your Difh, and pour the Sauce over it. Garniih with Lemon.

It eats much better roafted, with the fame Sauce.

To Roaft a Turky the genteel IVay.

STRST cut it down the Back, and with a fliarp Penknife bone it, then make your Force-Meat thus :

Take a large Fowl, or a Pound of Veal, as much grated Bread, Half a Pound of Sewet cut and
beat very fine, a little beaten Mace, two Cloves, Half a Nutmeg grated, about a large Tea Spoonful of
Lemon-peel, and the Yolks of two Eggs 3 mix all together, with a little Pepper and Salt, fill up the
Places where the Bones came out, and fill the Body, that it may look juft as it did before, few up the
Back, and roaft it. You may have Oyfter Sauce, Sellery Sauce, or juft as you pleafe, 3 but good Gravy
in the Difh, and garnifh with Lemon, is as good as any Thing. Be lure to leave the Pinions on.

To Stew a Turky or Fowl.

FIRST let your Pot be very clean, lay four clean Skewers at the Bottom, lay your Turky or Fowl
upon them, put in a Quart of Gravy, take a Bunch of Sellery, cut it final 1, and wafli it very clean,
put it into your Pot, with two or three Blades of Mace, let it flew loftly till there is juft enough for
Sauce, then add a good Piece of Butter rolled in Flour, two Spoonfuls of Red \\ ine, two of Catchup,
and iuft as much Pepper and Salt as will leafon it, lay your Fowl or Turky in the Dull, pour the Sauce
over it, and fend it to Table. If the Fowl or Turky is enough before the Sauce, take it up, and keep if
hot till the Sauce is boil’d enough, then put it in, let it boil a Minute or two, and difh it up.

The Art of Cookery, made Plain and Eafy.

To Stew a Knuckle of Veal.

BE fare let the Pot or Sauce-pan be very clean, lay at the Bottom four clean wooden Skewers, wafh
and clean the Knuckle very well, then lay it in the Pot, with two or three Blades of Mace, a little
Whole Pepper, a little Piece of Thyme, a imall Onion, a Cruft of Bread, and two Quarts of Water ;
cover it down clofe, make it boil, then only let it fimmer for two Hours, and when it is enough take it
up, lay it in a Difh, and ftrain the Broth over it.

Another Way to Stew a Knuckle of Veal.

■/■'LEAN ft as before dire&ed, and boil it till there is juft enough for Sauce, add one Spoonful
^ of Catchup, one of Red Wine, and one of Walnut Pickle, lome Truffles and Morels, or lome dry’d
Mufhrooms cut fmall ; boil it all together, take up the Knuckle, lay it in a Dilh, pour the Sauce over
it, and fend it to Table.

Note, It eats very well done as the Turky, before directed.

To Ragoo a Piece of Beef.

TAKE a large Piece of the Flank which has Fat at the Top cut fquare, or any Piece that is all Meat,
and has Fat at the Top, but no Bones. The .Rump does well. Cut all nicely off the Bone (which
makes fine Soop) then take a large Stew-pan and with a good Piece of Butter fry it a little Brown all
over, flouring your Meat well before you put it into the Pan, then pour in as much Gravy as will cover it,
made thus : Take about a Pound of coarle Beef, a little Piece of Veal cut fmall, a Bundle of Sweet Herbs,
an Onion, fome Whole Black Pepper and White Pepper, two or three large Blades of Mace, four or five
Cloves, a Piece of Carrot, a little Piece of Bacon lteep’d in Vinegar a little while, a Cruft of Bread
toafted brown; put to this a Quart of Water, and. let it boil till Half is wafted. While this is
making pour a Quart of boiling Water into the Stew-pan, cover it clofe, and let it be ftewing foftly.
When the Gravy is done ftrain it, pour it into the Pan where the Beef is, take an Ounce of Truffles and
Morels cut fmall, fome frefh or dry’d Mufhrooms cut fmall, two Spoonfuls of Catchup, and cover it
clofe ; let all this flew till the Sauce is rich and thick, then have ready fome Artichoke-bottoms cut into
four, and a few pickled Mufhrooms ; give them a Boil or two, and when your Meat is tender and your
Sauce quite rich, lay the Meat into a Difh and pour the Sauce over it. You may add a Sweetbread cut
in fix Pieces, a Palate ftew’d tender cut into little Pieces, lome Cocks Combs, and a few Force-Meat
Balls. Thefe are a great Addition, but it will be good without.

Note, For Variety when the Beef is ready and the Gravy put to it, add a large Bunch of Sellery cut
fmall and wafh’d clean, two Spoonfuls of Catchup, and a Glals of Red Wine. Omit all the other Ingre¬
dients. When the Meat and Sellery are tender, and the Sauce rich and good, ferve it up. It is alio very
good this Way : Take fix large Cucumbers, icoop,otit the Seeds, pare them, cut them into Slices, and do
them juft as you do the Sellery.

To Force the In fide of a Surloin of Beef.

’TAKE a fharp Knife and carefully lift up the Fat of the Infide, take out all the Meat clofe to the
-* Bone, chop it Imall, take a Pound of the Sewet and chop fine, about as many Crumbs of Bread, a
little Thyme and Lemon-peel, a little Pepper and Salt, Half a Nutmeg grated, and two Shalots chopp’d
fine ; mix all together, with a Glafs of Red Wine, then put it into the fame Place, cover it with the
Skin and Fat, skewer it down with fine Skewers, and cover it with Paper ; don’t take the Paper off till
the Meat is in the Difh. Take a Quarter of a Pint of Red Wine, two Shalots fhred fmall, boil them,
and pour into the Difh, with the Gravy which comes out of the Meat eats well. Spit your Meat before
you take out the Infide.

To Force the Infide of a Rump of Beef.

*Vr OU may do it juft in the fame Manner, only lift up the outfide Skin, take the Middle of the Meat,
and do as before directed ; put it into the lame Place, and with fine Skewers put it down dole.

A Roll'd Rump of Beef

UT the Meat all off the Bone whole, flit the Infide down from Top to Bottom, but not through the
Skin, lpread it open, take the Flefh of two F'owls and Beef Sewet, an equal Quantity, and as much
cold boil’d Ham, if you have it, a little Pepper, an Anchovy, a N utmeg grated, alittle Thyme, a good
deal of Parfley, a few Mufhrooms, and chop them all together, beat them in a Mortar, with a Half-Pint
Bafon full of Crumbs of Bread ; mix all thefe together, with four Yolks of Eggs, lay it into the Meat,
cover it up, and roll it round, flick one Skewer in, and tye it with a Packthread crofs and crofs to hold
it together ; take a Pot or large Sauce-pan that will juft hold it, lay a Layer of Bacon and Layer of Beef
cut in thin Slices, a Piece of Carrot, fome Whole Pepper, Mace, Sweet Herbs, and a large Onion, lay
the roll’d Beef on it, juft put Water enough to the Top of the Beef, cover it clofe, and let it flew very
foftly on a flow Fire for eight or ten Hours, but not too fall. When you find the Beef tender, which
you will know by running a Skewer into the Meat, then take it up, cover it up hot, boil the Gravy till

20 The Art of Cookery, made Plain and Eafy.

it is good, then ftrain it off, and add fome Mulhrooms chopp’d, fome Truffles and Morels cut fmall,
two Spoonfuls of Red or White Wine, the Yolks of two Eggs, and a Piece of Butter roll’d in Flour?
boil it together, fet the Meat before the Fire, bafte it with Butter, and throw Crumbs of Bread all over
it : When the Sauce is enough, lay the Meat into the Dilh, and pour the Sauce over it. Take Care the
Eggs don’t Curd.

To Boil a Rump of Beef the French Fafhion .

TARE a Rump of Beef, boil it Half an Hour, take it up, lay it into a large deep Pewter Di/h or
* Stew-pan, cut three or four Gafhes in it all along the Side, rub the Galhes with Pepper and Salt,
and pour into the Dilh a Pint of Red Wine, as much hot Water, two or three large Onions cut lmall,
the Hearts of eight or ten Lettuces cut lmall, and a good Piece of Butter roll’d in a little Flour $ lay the
fle/hy Part of the Meat downwards, cover it dole, let it ftew an Hour and a Half over a Charcoal Fire,
or a very flow Coal Fire. Obferve that the Butcher chops the Bone fo dofe that the Meat may lie as
flat as you can in the Dilh. When it is enough, take the Beef, lay it in the Diih, and pour the Sauce
over it.

Note, When you do it in a Pewter Dilh, it is bell done over a Chafflng-dilh of hot Coals, with a Bit
or two of Charcoal to keep it alive.

Beef Efiarlot .

TAKE a Brifcuit of Beef, Half a Pound of coarle Sugar, two Ounces of Bay
' mon Salt, mix all together and rub the Beef, lay it in an earthen Pan, and
may lie a Fortnight in the Pickle, then boil it, and lerve it up either with Savoy
Note, It eats much finer cold, cut into Slices, and lent to Table.

Salt, a Pound of corn-
turn it every Day. It
s, or a Peale Pudding.

Beef d la Daub.

Y O U may take a Buttock or a Rump of Beef, lard it, fry it Brown in fome fweet Butter, then put it
-* into a Pot that will juft hold it $ put in fome Broth or Gravy hot, fome Pepper, Cloves, Mace, and
a Bundle of Sweet Herbs, ftew it four Hours, till it is tender, and leal'on it with Salt j take Half a Pint
of Gravy, two Sweetbreads cut into eight Pieces, fome Truffles and Morels, Palates, Artichoke-bottoms
and Mulhrooms, boil all together, lay your Beef into the Dilh, ftrain the Liquor into the Sauce, and
boil all together. If it is not thick enough roll a Piece of Butter in Flour, and boil in it. Pour this all
over the Beef. Take Force-Meat roll’d in Pieces Half as long as one’s Finger, dip them into Batter made
with Eggs, and fry them Brown, fry fome Sippets dipp’d into Batter cut three Corner ways, ftick them
into the Meat, and garnilh with the Force-Meat.

Beef d la Mode in Pieces.

Y OU muft take a Buttock of Beef, cut it into two Pound Pieces, lard them with Bacon, fry them
Brown, put them into a Pot that will juft hold them, put in two Quarts of Broth or Gravy, a few
Sweet Herbs, an Onion, fome Mace, Cloves, Nutmeg, Pepper and Salt ? when that is done, cover it
dole, and ftew till it is tender, skim off all the Fat, lay the Meat in the Dilh, and ftrain the Sauce over
it. You may lerve it up hot or cold.

Beef Olives.

TAKE a Rump of Beef, cut it into Steaks Half a Quarter long, about an Inch thick, let them be fquare,
lay on fome good Force-Meat made with Veal, roll them, tye them once round with a hard Knot,
dip them in Egg, Crumbs of Bread and grated Nutmeg, and a little Pepper and Salt. The belt Way is
to roaft them, or fry them Brown in Frelh Butter, lay them every one on a Bay-Leaf, and cover them
every one with a Piece of Bacon toafted, have fome good Gravy, a few Truffles and Morels, and
Mulhrooms j boil all together, pour into the Dilh, and fend it to Table.

Veal Olives.

'T' HEY are good done the lame Way, only roll them narrow at one End and broad at the other. Fry
them of a fine Brown. Omit the Bay-Leaf, but lay little Bits of Bacon about two Inches long on
them. The fame Sauce. Garnilh with Lemon.

Beef Collops.

PUT them into thin Pieces about two Inches long, beat them with a Back of a Knife very well, grate
^ fome Nutmeg, flour them a little, lay them in a Stew-pan, put in a Pint of Water, Half
an Onion cut fmall, a little Piece of Lemon- peel cut lmall, a Bundle of Sweet Herbs, a little Pepper
and Salt, a Piece of Butter roll’d in a little Flour: Set them on a flow Fire, when they begin to fim-
mer llir them now and then 5 when they begin to be hot, ten Minutes will do them, but take Care they
don’t boil. Take out the Sweet Herbs, pour it into the Dilh, and fend it to Table.

Note,

T he Art of Cookery , made Plain and Eafy.

Note, You may do the Infide of a Surloin of Beef in the fame Manner the Day after it is roafted, only
don’t beat them, but cut them thin.

N. B ■ You may do this Difh between two Pewter Difhes, hang them between two Chairs, take fix
Sheets of White-brown Paper, tare them into Slips, and burn them under the Difh one Piece at a Time.

To Stew Beef Steaks.

TAKE Rump Steaks, pepper and fait them, lay them into a Stew-pan, pour in Half a Pint of Wa¬
ter, a Blade or two of Mace, two or three Cloves, a little Bundle of Sweet Herbs, an Anchovy, a
Piece of Butter rolled in Flour, a Glai's of White Wine, and an Onion $ cover them dole, and let them
ftew loftly till they are tender, then take out the Steaks, flour them, fry them in Frefh Butter, and pour
away all the Fat, ftrain the Sauce they were ftew’d in, and pour into the Pan j tofs it all up together till
the Sauce is quite hot and thick. If you add a Quarter of a Pint of Oyfters it will make it the better.
Lay the Steaks into the Difh, and pour the Sauce over them. Garnifh with any Pickle you like.

To Fry Beef Steaks.

’T'1 AKE Rump Steaks, beat them very well with a Roller, fry them in Half a Pint of Ale that is not
bitter, and whilft they are frying cut a large Onion fmall, a very little Thyme, fome Parfley fhred
final], fome grated Nutmeg, and a little Pepper and Salt ; roll all together in a Piece of Butter, and then
in a little Flour, put it into the Stew-pan, and lhake all together. When the Steaks are tender, and the
Sauce of a fine Thicknefs, difh it up.

A fecond Way to Fry Beef Steaks.

UT the Lean by itfelf, and beat them well with the Back of a Knife, fry them in juft as much
Butter as will moiften the Pan, pour out the Gravy as it runs out of the Meat, turn them often, do
them over a gentle Fire, then fry the Fat by itfelf and lay upon the Meat, and put to the Gravy a Glafs
of Red Wine, Half an Anchovy, a little Nutmeg, a little beaten Pepper, and a Shalot cut fmall $ give
it two or three little Boils, feafon it with Salt to your Palate, pour it over the Steaks, and fend them to
Table.

Another Way to do Beef Steaks.

r* UT your Steaks, Half broil them, then lay them into a Stew-pan, feafon them with Bepper and Salt,
juft cover them with Gravy, and a Piece of Butter rolled in Flour $ let them flew for Half an Hour,
beat up the Yolks of two Eggs, ftir all together hr two or three Minutes, and then ferve it up.

A ■ pretty Side- Difh of Beef.

OAST a tender Piece of Beef, lay fat Bacon all over it and roll it in Paper, bafte it, and when it
is roafted cut about two Pounds in thin Slices, lay them into a Stew-pan, and take fix large Cucum¬
bers, peel them, and chop them fmall, lay over them a little Pepper and Salt, flew them in Butter for
about ten Minutes, then drain out the Butter, and fhake fome Flour over them 5 tofs them up, pour in
Haifa Pint of Gravy, let them ftew till they are thick, and difh them up.

To drefs a Fillet of Beef.

T is the Infide of the Surloin : You muff: carefully cut it all out from the Bone, grate fome Nutmeg
over it, a few Crumbs of Bread, a little Pepper and Salt, a little Lemon-peel, a little Thyme, fome
Parfley flared fmall, and roll it up tight ; tye it with a Packthread, roaft it, put a Quart of Milk and a
Quarter of a Pound of Butter into the Dripping-pan and bafte it ; when it is enough take it up, untye
it, leave a little Skewer in it to hold it together, have a little good Gravy in the Difh, and fome
Sweet Sauce in a Cup. You may bafte it with Red Wine and Butter, if you like it bgtter, or it will do
very well with Butter only.

Beef Steaks Rolled.

TT AKE three or four Beef Steaks, flat them with a Cleaver, and make a Force-Meat thus: Take a
Pound of Veal beat fine in a Mortar, the FleJh of a large Fowl cut fmall, Half a Pound of cold
Ham chopp’d fmall, the Kidney-Fat of a Loin of Veal chopp’d fmall, a Sweetbread cut in little Pieces,
an Ounce of Truffles and Morels firft ftew’d and then cut fmall, fome Parfley, the Yolks of four Eggs,
a Nutmeg grated, a very little Thyme, a little Lemon-peel cut fine, a little Pepper and Salt, and Half a
Pint of Cream ; mix all together, lay it on your Steaks, roll them up firm, of a good Size, and put a
little Skewer into them, put them into the Stew-pan, and fry them of a nice Brown 5 then pour all the
Fat quite out, and put in a Pint of good fry’d Gravy (as in ‘j Page 12) put one Spoonful of Catchup, two
Spoonfuls of Red Wine, a few Mulhrooms, and let them ftew for a Quarter of an Hour. Take up the
Steaks, cut them in two, lay the cut Side uppermoft, and pour the Sauce over it. Garnifh with Lemon.

Note, Before you put the Force-Meat into the Beef, you are to ftir it all together over a flow Fire for
eight or ten Minutes.

1 2

The Art of Cooler y, made Plain and Eafy .

To Stew a Rump of Beef.

HAVING boil'd it till it is little more than Half enough, take it up, and peel off the Skin ; take Salt,
Pepper, beaten Mace, grated Nutmeg, a Handful of Parfley, a little Thyme, Winter-Savoury, Sweet
Marjoram, all chopp’d fine and mixt, and fluff them in great Holes in the Fat and Lean, the reft fpread
over it, with the Yolks of two Eggs 3 lave the Gravy that runs out, put to it a Pint of Claret, and put
the Meat into a deep Pan, pour the Liquor in, cover it dole, and let it bake two Hours, then put it
into the Difh, pour the Liquor over it, and fend it to Table.

Another Way to Stew a Rump of Beef.

YOU muft cut the Meat off the Bone, lay it in your Stew-pan, cover it with Water, put in a Spoon¬
ful of Whole Pepper, two Onions, a Bundle of Sweet Herbs, fome Salt, and a Pint of Red Wine 3
cover it clofe, fet it over a Stove or flow Fire for four Hours, fhaking it lometimes, and turning it four
or five Times $ make Gravy as for Soop, put in three Quarts, keep it ftirring till Dinner is ready : Take
ten or twelve Turnips, cut them into Slices the broad Way, then cut them into four, flour them, and fry
them Brown in Beef Dripping. Be fure to let your Dripping boil before you put them in, then drain
them well from the Fat, lay the Beef into your Soop-difh, toaft a little Bread very nice and brown, cut
in three Corner Dice, Jay them into the Diih, and the Turnips likewife, ftrain in the Gravy, and fend
it to Table. If you have the Convenience of a Stove, put the Difli over it for five or fix Minutes 3 it
gives the Liquor a fine Flavour of the Turnips, makes the Bread eat better, and is a great Addition.
Sealon it with Salt to your Palate.

Portugal Beef.

TAKE a Rump of Eeef, cut off the Bone, cut it acrofs, flour it, fry the thin Part Brown in Butter,
* the thick End fluff with Sewet, boil’d Chefnuts, an Anchovy, an Onion, and a little Pepper 3 flew
it in a Pan of ftrong Broth, and when it is tender lay both the Fry’d and Stew’d together into your Difh,
cut the Fry’d in two and lay on each Side of the Stew’d, ftrain the Gravy it was ftew’d in, put to it fome
pickled Gerkins chopp’d and boil’d Chefnuts, thicken it with a Piece of Burnt Butter, give it two or
three Boils up, feafon it with Salt to your Palate, and pour it over the Beef. Garnifh with Lemon.

To Stew a Rump of Beef, or the Brifcuit, the French Way.

T* AKE a Rump of Beef, put it into a little Pot that will hold it, cover it with Water, put on the
Cover, let it flew an Hour, but if a Brifcuit two Hours 3 skim it clean, then flafh the Meat with a
Knife to let out the Gravy, put in a little beaten Pepper, fome Salt, four Cloves, with two or three large
Blades of Mace beat fine, fix Onions fliced, and Half a Pint of Red Wine 5 cover it clofe, let it flew an
Hour, then put in two Spoonfuls of Capers or Aftertion Buds pickled, or Broom Buds, chop them, two
Spoonfuls of Vinegar and two of Verjuice 3 boil fix Cabbage Lettuces in Water, then put them in the
Pot, put in a Pint of good Gravy, let all flew together for Half an Hour, skim all the Fat off, lay the
Meat into the Difh, and pour the reft over it, have ready fome Pieces of Bread cut three Corner ways,
and fry’d crifp, flick them about the Meat, and garnifh with them. When you put in the Cabbage, put
with it a good Piece of Butter rolled in Flour.

To Stew Beef Gobbets.

T~1 ET any Piece of Beef, except the Leg, cut it in Pieces about the Bignefs of a Pullet’s Egg, put them
in a Stew-pan, cover them with Water, let them flew, skim them clean, and when they have flew ’d
an Hour take Mace, Cloves, and Whole Pepper ty’d in a Muflin Rag loofe, fome Sellery cut fmall, put
them into the Pan with fome Salt, Turnips and Carrots, par’d and cut in Slices, a little Parfley, a Bun¬
dle of Sweet Herbs, and a large Cruft of Bread. You may put in an Ounce of Barley or Rice, if you
like it. Cover it clofe, and let it flew till it is tender 5 take out the Herbs, Spices and Bread, and have
ready fry’d a French Roll cut in four. Difh up all together, and fend to Table.

Beef Royal.

“TAKE a Surloin of Beef, or a large Rump, bone it and beat it very well, then lard it with Bacon,
feafon it all over with Salt, Pepper, Mace, Cloves, and Nutmeg, all beat fine, fome Lemon-peel cut
fmall, and fome Sweet Herbs 5 in the mean Time make a ftrong Broth of the Bones, take a Piece of But¬
ter with a little Flour, brown it, put in the Beef, keep it turning often till it is Brown, then llrain the
Broth, put all together into a Pot, put in a Bay-Leaf, a few Truffles, and fome Ox Palates cut fmall 5
cover it clofe, and let it flew till it is tender, take out the Beef, skim off all the Fat, pour in a Pint of
Claret, fome fry’d Oyfters, an Anchovy, and fome Gerkins fhred fmall 3 boil all together, put in the
Beef to warm, thicken your Sauce with a Piece of Butter rolled in Flour, orMufhroom Powder, or Burnt
Butter. Lay your Meat in the Difh, pour the Sauce over it, and fend it to Table. This may be eat
either Hot or Cold.

A Tongue

The Art of Cookery, made Plain and Eafy . zs

A Tongue and Udder forced.

UIRST parboil your Tongue and Udder, blanch the Tongue and flick it with Cloves; as for the
Udder, you mult carefully raife it, and fill it with Force-Meat, made with Veal : Firft walh the In-
fide with the Yolk of an Egg, then put in the Force-Meat, tye the Ends dole and fpit them, roaft them,
and bafte them with Butter ; when enoush, have good Gravy in the Diilh, and Sweet Sauce in a Cup.
Note, For Variety you may lard the Udder.

To Fricafey Neats Tongues.

Tp* AKE Neats Tongues, boil them tender, peel them, cut them into thin Slices, and fry them in Frelh
Butter, then pour out the Butter, put in as much Gravy as you Ihall want for Sauce, a Bundle of
Sweet Herbs, an Onion, lome Pepper and Salt, and a Blade or two of Mace ; fimmer all together for
Half an Hour, then take out your Tongue, ftrain the Gravy, put it with the Tongue into the Stew-pan
again, beat up the Yolks of two Eggs with a Glafs of White Wine, a little grated Nutmeg, a Piece of
Butter as big as a Walnut rolled in Flour, ihake all together for four or five Minutes, dilh it up, and
lend it to Table.

To Force a Tongue.

D OIL it till it is tender, Jet it ftand till it is cold, then cut a Hole at the Root-end of it, take out
lome of the Meat, chop it with as much Beef Sewet, a few Pippins, l’ome Pepper and Salt, a little
Mace beat, lome Nutmeg, a few Sweet Herbs, and the Yolks of two Eggs ; chop it all together, fluff it,
cover the End with a Veal Caul or butter’d Paper, roaft it, bafte it with Butter, and dilh it up. Have
for Sauce good Gravy, a little melted Butter, the Juice of an Orange or Lemon, and fome grated Nut¬
meg ; boil it up, and pour it into the Dilh.

To Stew Neats Tongues IV hole.

HP AKE two Tongues, let them flew in Water juft to cover them for two Hours, then peel them, put
them in again with a Pint of ftrong Gravy, Half a Pint of White WTine, a Bundle of Sweet Herbs,
a little Pepper and Salt, fome Mace, Cloves, and Whole Pepper fy’d in a Muflin Rag, a Spoonful of
Capers chopp’d, Turnips and Carrots fltced, and a Piece of Butter rolled in Flour ; let all ftew together
very l'oftly over a flow Fire for two Hours, then take out the Spice and Sweet Herbs, and fend it to
Table.

To Fricafey Ox Palates.

AFTER boiling your Palates very tender (which you muft do by fetting them on in cold Water, and
letting them do ioftly) then blanch them and Icrape them clean, take Mace, Nutmeg, Cloves, and
Pepper beat fine, rub them all over with thofe, and with Crumbs of Bread ; have ready fome Butter in
a Stew-pan, and when it is hot put in the Palates, fry them Brown on both Sides, then pour out the Fat,
and put to them fome Mutton or Beef Gravy, enough for Sauce, an Anchovy, a little Nutmeg, a little
Piece of Butter rolled in Flour, and the Juice of a Lemon ; let it fimmer all together for a Quarter of an
Hour, dilh it up, and garniih with Lemon.

To Roajl Ox Palates.

’Ll A VIN G boil’d your Palates tender, blanch them, cut them into Slices about two Inches long, lard
■* Half with Bacon, then have ready two or three Pigeons and two or three Chicken-peepers, draw
them, trufs them, and fill them with Force-Meat, let Half of them be nicely larded, Ipit them on a Bird-
fpit, fpit them thus ; a Bird, a Palate, a Sage-Leaf, and a Piece of Bacon, and lb on, a Bird, a Palate,
a Sage-Leaf, and a Piece of Bacon. Take Cocks Combs and Lambftones parboil’d and blanch’d, lard
them with little Bits of Bacon, large Oyfters parboil’d, and each one larded with one Piece of Bacon ; put
thefe on a Skewer with a little Piece of Bacon and a Sage-Leaf between them, tye them on to a Spit and
roaft them, then beat up the Yolks of three Eggs, fome Nutmeg, a little Salt and Crumbs of Bread ;
bafte them with thefe all the Time they are Roafting, and have ready two Sweetbreads each cut in two,
lome Artichoke-bottoms cut into four and fry’d, and then rub the Dilh with Shalots ; lay the Birds in
the Middle piled upon one another, and lay the other Things all feparate by themfelves round about in
the Dilh. Have ready for Sauce a Pint of good Gravy, a Quarter of a Pint of Red Wine, an Anchovy,
the Oyfter Liquor, a Piece of Butter rolled in Flour ; boil all thefe together and pour into the Dilh,
with a little Juice of Lemon. Garniih your t)ilh with Lemon.

2 +

The Art of Cookery , made Plain and Eafy.
To drefs a Leg of Mutton a la Roy ale.

T I A VING taken off all the Fat, Skin, and Shank Bone, lard it with Bacon, feafbn it with Pepper
-*-* and Salt, and a round Piece of about three or four Pounds of Beef or Leg of Veal, lard it ; have
ready lome Hog’s-Lard boiling, flour your Meat, and give it a Colour in the Lard, then take the Meat
out and put it into a Pot, with a Bundle of Sweet Herbs, lome Parfley, an Onion ftuck with Cloves,
two or three Blades of Mace, fome Whole Pepper, and three Quarts of Water 5 cover it dole, and let it
boil very loftly for two Hours, mean while get ready a Sweetbread fplit, cut into four, and broil’d, a
few Truffles and Morels ffew’d in a Quarter of a Pint of ftrong Gravy, a Glal's of Red Wine, a few
Mulhrooms, two Spoonfuls of Catchup, and fome Alparagus Tops ; boil all thele together, then lay the
Mutton in the Middle of the Difh, cut the Beef or Veal into Slices, make a Rim round your Mutton
with the Slices, and pour the Ragoo over it ; when you have taken the Meat out of the Pot, skim all the
Fat off the Gravy, ftrain it, and add as much to the other as will fill the Dilh. Garniih with Lemon.

A Leg of Mutton a la Hautgout.

T ET it hang a Fortnight in an airy Place, then have ready fome Cloves of Garlick and fluff it all
•L< over, rub it with Pepper and Salt, roaft it, have fome good Gravy and Red Wine in the Diih, and
fend it to Table.

To Roafl a Leg of Mutton with Oyfters.

TAKE a Leg about two or three Days kill’d, fluff it all over with Oyfters, and roaft it. Garniih
with Horfe-raddilh.

To Roafl a Leg of Mutton with Cockles.

gT UF F it all over with Cockles, and roaft it. Garniih with Horfe-raddilh.

A Shoulder of Mutton in Epigram.

D OAST it almoft enough, then very carefully take off the Skin about the Thicknefs of a Crown-
^ piece, and the Shank Bone with it at the End, then fealon that Skin and Shank Bone with Pepper
and Salt, a little Lemon-peel cut lmall, and a few Sweet Herbs and Crumbs of Bread, then lay this on
the Gridiron, and let it be of a fine Brown ; in the mean Time take the reft of the Meat and cut it like
a Halh about the Bignefs of a Shilling, lave the Gravy and put to it, with a few Spoonfuls of ftrong
Gravy, Half an Onion cut fine, a little Nutmeg, a little Pepper and Salt, a little Bundle of Sweet Herbs,
fome Gerkins cut very fmall, a few Mulhrooms, two or three Truffles cut lmall, two Spoonfuls of Wine,
either Red or White, and throw a little Flour over the Meat 5 let all thefe flew together very foftly for
five or fix Minutes, but be lure it don’t boil, take out the Sweet Herbs, and put the Halh into the Difli,
lay the Broil’d upon it, and fend it to Table.

A Harrico of Mutton.

TAKE a Neck or Loin of Mutton, cut it into fix Pieces, flour it, and fry it Brown on both Sides in
the Stew-pan, then pour out all the Fat, put in lome Turnips and Carrots cut like Dice, two Dozen
of Chelnuts blanched, two or three Lettuces cut fmall, fix little round Onions, a Bundle of Sweet Herbs,
fome Pepper and Salt, and two or three Blades of Mace $ cover it dole, and let it ftew for an Hour, then
take off the Fat and difli it up.

To French a Hind Saddle of Mutton.

IT is the two Rumps. Cut off the Rump, and carefully lift up the Skin with a Knife, begin at the
broad End, but be lure you don’t crack it nor take it quite off', then take fome Slices of Ham or Bacon
chopp’d fine, a few Truffles, fome young Onions, fome Parfley, a little Thyme, Sweet Marjoram, Win¬
ter Savoury, a little Lemon-peel, all chopp’d fine, a little Mace and two or three Cloves beat fine, Half
a Nutmeg, and a little Pepper and Salt; mix all together and throw over the Meat where you took off
the Skin, then lay on the Skin again, and fallen it with two fine Skewers at each Side, and roll it in well
butter’d Paper. It will take three Hours doing. Then take off the Paper, bade the Meat, ftrew it all
over with Crumbs of Bread, and when it is of a fine Brown take it up. For Sauce take fix large Sha-
lots, cut them very fine, put them into a Sauce-pan with two Spoonfuls of Vinegar, and two of White
Wine 5 boil them for a Minute or two, pour it into the Difli, and garniih with Horfe-raddilh.

Another

The Art of Cookery , made Plain ami Eajy.
Another French Way, call’d , St. Menehout.

JAKE the Hind Saddle of Mutton, take oft' the Skin, lard it with Bacon, feafon it with Pepper,
-*■ Salt, Mace, Cloves beat, and Nutmeg, Sweet Herbs, young Onions, and Parfley, all chopp’d fine
take a large Oval, or a large Gravy-pan, lav Layers of Bacon, and then Layers of Beef all over the Bot¬
tom, lay in the Mutton, then lay Layers of Bacon on the Mutton, and then a Layer of Beef, put in a
Pint of Wine, and as much good Gravy as will flew it, put in a Bay-Leaf, and two or three Shalots,
cover it dole, put Fire over and under it, if you have a dole Pan, and let it Hand ftewing for two Hours j
when done, take it out, lfrew Crumbs of Bread all over it, and put it into the Oven to Brown, ftrain the
Gravy it was flew’d in, and boil it till there is juft enough for Sauce, lay the Mutton into the Difh,
pour the Sauce in, and lerve it up. You mull Brown it before a Fire, if you have not an Oven.

Cutlets a la Maintenon. A very good Difh.

UT your Cutlets handfomely, beat them thin with your Cleaver, feafon them with Pepper and Salt,
V4 make a Force-Meat with Veal, Beef Sewet, Spice, and Sweet Herbs, rolled in Yolks of Eggs, roll
Force-Meat round each Cutlet within two Inches of the Top of the Bone, then have as many Halt Sheets
of White Paper as Cutlets, roll each Cutlet in a Piece of Paper, firft buttering the Paper well on the
Infide, dip the Cutlets in melted Butter and then in Crumbs of Bread, lay each Cutlet on Half a Sheet
of Paper crofts the Middle of it, leaving about an Inch of the Bone out, then clofe the two Ends of your
Paper as you do a Turnover Tart, and cut off the Paper that is too much $ broil your Mutton Cutlets
Half an Hour, your Veal Cutlets three Quarters of an Hour, and then take the Paper off and lay them
round in the Difh, with the Bone outwards. Let your Sauce be good Gravy thicken’d, and ferve it up.

To make a Mutton Hafh,

PUT your Mutton in little Bits as thin as you can, ftrew a little Flour over it, have ready fome Gravy
(enough for Sauce) wherein Sweet Herbs, Onion, Pepper and Salt have been boil’d j ltrain it, put
in your Meat, with a little Piece of Butter rolled in Flour and a little Salt, a Shalot cut fine, a few Ca<-
pers and Gerkins chopp’d fine, and a Blade of Mace : Tofs all together for a Minuet or two, have ready
lome Bread toafted thin and cut into Sippets, lay them round the Difh, and pour in your Hafh. Garnifh
your Difh with Pickles and Horie-raddifh.

Note , Some love a Glals of Red Wine, or Walnut Pickle, You may put juft what you will into a
Hafh.

To drefs Pigs Petty-Toes.

PUT your Petty-Toes into a Sauce-pan with Half a Pint of Water, a Blade of Mace, a little Whole
Pepper, a Bundle of Sweet Herbs, and an Onion 5 let them boil five Minutes, then take out the Liver,
Lights, and Heart, mince them very fine, grate a little Nutmeg over them, and fhake a little Flour on
them 5 let the Feet do till they are tender, then take them out and ftrain the Liquor, put all together
with a little Salt and a Piece of Butter as big as a Walnut, fhake the Sauce-pan often, let it fimmer five
or fix Minutes, then cut fome toafted Sippets and lay round the Difh, lay the Mince-Meat and Sauce in
the Middle, and the Petty-Toes fplit round it. You may add the Juice of Half a Lemon, or a very lit¬
tle Vinegar.

A fecond Way to Roafl a Leg of Mutton with Oyfters.

STUFF a Leg of Mutton with Mutton Sewet, Salt, Pepper, Nutmeg, and the Yolks of Eggs, then
roaft it, flick it all over with Cloves, and when it is about Half done cut off fome of the Under-fide
of the flefhy End in little Bits, put thefe into a Pipkin with a Pint of Oyfters, Liquor and all, a little
Salt and Mace, and Half a Pint of hot Water 5 flew them till Half the Liquor is wafted, then put in a
Piece of Butter rolled in Flour, fhake all together, and when the Mutton is enough take it up, pour this
Sauce over it, and fend it to Table.

To drefs a Leg of Mutton to eat like Venifon,

TAKE a Hind Quarter of Mutton and cut the Leg in the Shape of a Haunch of Venifon, fave the
Blood of the Sheep and fteep it in for five or fix Hours, then take it out and roll it in three or four
Sheets of white Paper well butter’d on the Infide, tye it with a Packthread and roaft it, bailing it with
good Beef Dripping or Butter. It will take two Hours at a good Fire, for your Mutton mull be fat and
thick. About five or fix Minutes before you take it up take off the Paper, bafle it with a Piece of But¬
ter, and fhake a little Flour over it to make it have a fine Froth, and then have a little good drawn Gravy
in a Bafon, and Sweet Sauce in another. Don’t garnifh with any Thing.

G * To

1 he Art of Cookery , made Plain and Eajy .

Ti? Mutton the Turkifh IVay.

IijTRST cut your Meat into thin Slices, then wafli it in Vinegar, and put ir into a Pot or Sauce-pan
- that has a dole Cover to it, put in home Rice, Whole Pepper, and three or four whole Onions 3 let
all thele flew together, skimming it frequently : When it is enough, take out the Onions, and iealon it
with Salt to your Palate, lay the Mutton in the Difh, and pour the Rice and Liquor over it.

Note, The Neck or Leg are the belt Joints to drefs this Way. Put into a Leg four Quarts of Water,
and a Quarter of a Pound of Rice : To a Neck two Quarts of Water, and two Ounces of Rice. To every
Pound of Meat allow a Quarter of an Hour, being clofe cover’d. If you put in a Blade or two of Mace
and a Bundle of Sweet Herbs, it will be a great Addition. When it is juft enough, put in a Piece of But¬
ter, and take Care the Rice don’t burn to the Pot. In all thele Things you ihould lay Skewers at the
Bottom of the Pot to lay your Meat on, that it may not ftick.

A Shoulder of Mutton, with a Ragoo of Turnips.

rT'' A K E a Shoulder of Mutton, get the Blade Bone taken out as neat as poflible, and in the Place put a
-* Ragoo, done thus : Take one or two Sweetbreads, lome Cocks Combs, Half an Ounce of Truffles,
fome Mulhrooms, a Blade or two of Mace, and a little Pepper and Salt 3 ftew all thele in a Quarter of a
Pint of good Gravy, and thicken it with a Piece of Butter rolled in Flour, or Yolks of Eggs, which you
pleale : Let it be cold before you put it in, and fill up the Place where you took the Bone out juft in
the Form it was before, and few tt up tight : Take a large deep Stew-pan, or one of the round deep
Copper Pans with two Handles, lay at the Bottom thin Slices of Bacon, then Slices of Veal, a Bundle
of Parfley, Thyme and Sweet Herbs, lome Whole Pepper, a Blade or two of Mace, three or four Cloves,
a large Onion, and put in juft thin Gravy enough to cover the Meat 5 cover it dole, and let it ftew two
Hours, then take eight or ten Turnips, pare them, and cut them into what Shape you pleale, put them
into boiling Water, and let them be juft enough, throw them into a Sieve to drain over the hot Water
that they may keep warm, then take up the Mutton, drain it from the Fat, lay it in a Dilh, and keep it
hot cover’d 3 ftrain the Gravy it was ftew’d in, and take off all the Fat, put in a little Saif, a Glals of
Red Wine, two Spoonfuls of Catchup, and a Piece of Butter rolled in Flour 3 boil all together till there
is juft enough for Sauce, then put in the Turnips, give them a Boil up, pour them over the Meat, and
fend it to Table. You may fry the Turnips of a light Brown, and tols them up with the Sauce 3 but that
is according to your Palate.

Note, For a Change you may leave out the Turnips, and add a Bunch of Sellery cut and wafli ’d clean,
and ftew’d in a very little Water till it is quite tender, and the Water almoft boil’d away. Pour the
Gravy, as before dire&ed, into it, and boil it up till the Sauce is good. Or you may leave both thele’
out, and add Truffles, Morels, frefh and pickled Mulhrooms, and Artichoke-bottoms.

N. CB. A Shoulder of Veal, without the Knuckle, firit fry’d, and then done juft as the Mutton, eats
very well. Don’t garnilh your Mutton, but garniih your Veal with Lemon.

To Stuff a Leg or Shoulder of Mutton.

’T' AKE a little grated Bread, fome Beef Sewet, the Yolks of hard Eggs, three Anchovies, a Bit of an
J Onion, fome Pepper and Salt, a little Thyme and Winter Savoury, twelve Oyfters, and fome Nut¬
meg grated 3 mix all thele together, fhred them very fine, work them up with raw Eggs like a Pafte,
fluff your Mutton under the Skin in the thickeft Place, or where you pleale, and roaft: it : For Sauce,
rake lome of the Oyfter Liquor, fome Claret, one Anchovy, a little Nutmeg, a Bit of an Onion, and
a few Oyfters 3 ftew all thele together, then take out your Qnion, pour your Sauce under jour Mutton,
and fend it to Table. Garniih with Horie-raddiih.

Sheeps Rumps with Rice.

T' A KE fix Rumps, put them into a Stew-pan with fome Mutton Gravy, enough to fill it, ftew them
about Half an Hour, take them up and let them Hand to cool, then put into the Liquor a Quarter
of a Pound of Rice, an Onion ftuck with Cloves, and a Blade or two of Mace 3 let it boil till the Rice
is as thick as a Pudding, but take great Care it don’t ftick to the Bottom, which you muft do by ftirring
it often : In the mean Time take a clean Stew-pan, put a Piece of Butter into it, dip your Rumps in the
Yolks of Eggs beat, and then in Crumbs of Bread with a little Nutmeg, Lemon-peel, and a very little
Thyme in it, fry them in the Butter of a fine Brown, then take them out, lay them in a Dilli to drain,
pour out all the Fat, and tofs in the Rice into that Pan 5 ftir it all together for a Minute or two, then
lav the Rice into the Dilh, lay the Rumps all round upon the Rice, have ready four Eggs boil’d hard,
cut them into Quarters, lay them round the Difli with fry’d Parfley between them, and lend it to Table.

To Bake Lamb and Rice.

HP A K E a Neck and Loin of Lamb, Half roaft it, take it up, cut it into Steaks, then take Half a
Pound of Rice, put it into a Quart of good Gravy, with two or three Blades of Mace, and a little
Nutmeg 3 do it over a Stove or flow Fire till the Rice begins to be thick, then take it off, ftir in a
Pound of Butter, and when that is quite melted ftir in the Yolks of fix Eggs, firft beat 3 then take a Dilh
and butter it all over, take the Steaks and put a little Pepper and Salt over them, dip them in a little

melted

The Art of Cookery , made Plain and Eafy . 27

melted Butter, lay them into the Di/h, pour the Gravy which comes out of them over them, and therf
the Rice, heat the Yolks of three Eggs and pour all over, lend it to the Oven, and bake it better than
Half an Hour.

Balced Mutton Chops.

rP AKE a Loin or Neck of Mutton, cut it in*o Steaks, put lome Pepper and Salt over it, butter your
Di/h and lay in your Steaks, then take a Quart of Milk, fix Eggs beat up fine, and four Spoonfuls
of Flour 3 beat your Flour and Eggs in a little Milk firft, and then put the reft to it, put in a little beaten
Ginger, and a little Salt 3 pour this over the Steaks, and lend it to the Oven. An Hour and a Half will
bake it.

A Forced Leg of Lamb.

'TT A KE a large Leg of Lamb, cut a long Slit on the Back- fide, but take great Care you don’t deface
the other Side, then chop the Meat lmall with Marrow, Half a Pound of Beef Sewet, fome Oyfters,
an Anchovy unwa/h’d, an Onion, fome Sweet Herbs, a little Lemon-peel, and fome beaten Mace and
Nutmeg 5 beat all thele together in a Mortar, fluff it up in the Shape it was before, lew it up, and rub
it over with the Yolks of Eggs beaten, fpit it, flour it all over, lay it to the Fire, and bafte it with But-
rer. An Hour will roall it. You may bake it, if you pleafe, but then you mull butter the Di/h and lay
Butter over it 3 cut the Loin into Steaks, leafon them with Pepper, Salt, and Nutmeg, Lemon-peel cut
fine, and a few Sweet Herbs, fry them in Freih Butter of a fine Brown, then pour out all the Butter, put
in a Quarter of a Pint of White Wine, /hake it about, and put in Half a Pint of llrong Gravy wherein
good Spice has been boil’d, a Quarter of a Pint of Oyfters and the Liquor, fome Mu/hrooms and a
Spoonful of the Pickle, a Piece of Butter rolled in Flour, and the Yolk of an Egg beat 5 ftir all thele
together till it is thick, then lay your Leg of Lamb in the Di/h and the Loin round it, pour the Sauce
over it, and garni/h with Lemon.

To Fry a Loin of Lamb.

f~* UT the Loin into thin Steaks, put a very little Pepper and Salt, and a little Nutmeg on them, and
^ fry them in Fre/h Butter 3 when enough, take out the Steaks, lay them in a Di/h before the Fire to
keep hot, then pour out the Butter, /hake a little Flour over the Bottom of the Pan, pour in a Quarter
of a Pint of boiling Water, and put in a Piece of Butter 3 /hake all together, give it a Boil or two up,
pour it over the Steaks, and lend it to Table.

Note, You may do Mutton the fame Way, and add two Spoonfuls of Walnut Pickle, or a little Vinegar.

Another Way of Frying a Neck or Loin of Lamb.

PUT it into thin Steaks, beat them with a Rolling-pin, fry them in Half a Pint of Ale, feafon them
with a little Salt, and cover them dole 3 when enough, take them out of the Pan, lay them in a
Plate before the Fire to keep hot, and pour all our of the Pan into a Bafon 3 then put in Half a Pint of
White Wine, a few Capers, the Yolks of two Eggs beat with a little Nutmeg and a little Salt, add to
this the Liquor they were fry’d in, and keep ftirring it all one Way all the Time till it is thick, then
put in the Lamb, keep /haking the Pan for a Minute or two, lay the Steaks into the Di/h, pour the Sauce
over them, and have lome Par/ley in a Plate before the Fire a crifping. Garni/h your Di/h with that
and Lemon.

To male a Ragoo of Lamb.

rP AK E a Fore-Quarter of Lamb, cut the Knuckle Bone off, lard it with little thin Bits of Bacon, flour
it, fry it of a fine Brown, and then put it into an Earthen Pot or Stew-pan 3 put to it a Quart of
Broth or good Gravy, a Bundle ot Herbs, a little Mace, two or three Cloves, and a little Whole Pepper 3
cover it dole, and let it flew pretty fall for Half an Hour, pour the Liquor all out, ftrain it, keep the
Lamb hot in the Pot till the Sauce is ready, take Half a Pint of Oyfters, flour them, fry them Brown,
drain out all the Fat clean that you fry’d them in, skim all the Fat off the Gravy, then pour it into the
Oyfters, put in an Anchovy, and two Spoonfuls of either Red or White Wine 3. boil all together till
there is juft enough for Sauce, add lome fre/h Mu/hrooms (if you can get them) and lome pickled Ones,
with a Spoonful of the Pickle, or the Juice of Half a Lemon 3 lay your Lamb in the Di/h, and pour
the Sauce over it. Garni/h with Lemon.

To Stem a Lamb’j, or Calf’s Head.

"pi RST waih it, and pick it very clean, lay it in Water for an Hour, take out the Brains, and with a
-*■ /harp Penknife carefully take out the Bones and the Tongue, but be careful you don’t brake the Meat,
then take out the two Eyes, and take two Pounds of Veal and two Pounds of Beef Sewet, a very little
Thyme, a good Piece of Lemon-peel minced, a Nutmeg grated, and two Anchovies 5 chop all very well
together, grate two ftale Rolls, and mix all together with the Yolks of four Eggs : Save enough of this

Meat

28 The Art of Cookery, made Plain and Eafy.

Meat to make about ^twenty Balls, take Half a Pint of frelh Mulhrooms clean peel’d and wafh’d, the
Yolks of fix Eggs chopp’d, Half a Pint of Oyfters clean walh’d, or pickled Cockles, mix all thefe toge¬
ther, but fir ft ftew your Oyfters, and put to it two Quarts of Gravy, with a Blade or two of Mace. It
will be proper to tye the Head with a Packthread, cover it dole, and let it ftew two Hours 5 in the mean
Time beat up the Brains with iome Lemon-peel cut fine, a little Parfley chopp’d, Half a Nutmeg grated,
and the Yolk of an Egg 3 have lome Dripping boiling, fry Half the Brains in little Cakes, and try the
Balls, keep them both hot by the Fire, take Half an Ounce of Truffles and Morels, then ftrain the
Gravy the Head was ftew’d in, put the Truffles and Morels to it with the Liquor, and a few Mulhrooms j
boil all together, then put in the reft of the Brains that are not fry’d, ftew them together for a Minute
or two, pour it over the Head, and lay the fry’d Brains and Balls round it. Garnifh with Lemon. You
may fry about twelve Oyfters.

To drefs Veal a la Bourgotfe.

PUT pretty thick Slices of Veal, lard them with Bacon, and feafon them with Pepper, Salt, beaten
^ Mace, Cloves, Nutmeg, and chopp’d Parfley, then take your Stew-pan and cover the Bottom with
Slices of Fat Bacon, lay the Veal upon them, cover it, and let it over a very flow Fire for eight or ten
Minutes juft to be hot and no more, then brisk up your Fire and Brown your Veal on both Sides, then
Ihake lome Flour over it and Brown it, pour in a Quart of good Broth or Gravy, cover it dole, and let
it ftew gently till it is enough 3 when enough, take out the Slices of Bacon, and skim all the Fat off clean,
and beat up the Yolks of three Eggs with lome of the Gravy 3 mix all together, and keep it lfirring one
Way till it is lfnooth and thick, then take it up, lay your Meat in the Dilh, and pour the Sauce over it.
Garnifti with Lemon,

A difgutfed Leg of Veal and Bacon.

T ARD your Veal all over with Slips of Bacon and a little Lemon-peel, and boil it with a Piece of
■*-i Bacon 3 when enough, take it up, cut the Bacon into Slices, and have ready fome dry’d Sage and
Pepper rubb’d fine, rub over the Bacon, lay the Veal in the Dilli and the Bacon round it, ftrew it all
over with fry’d Parfley, and have Green Sauce in Cups 3 made thus : Take two Handfuls of Sorrel,
pound it in a Mortar and fqueeze out the Juice, put it into a Sauce-pan with lome melted Butter, a lit¬
tle Sugar, and the Juice of Lemon. Or you may make it thus : Beat two Handfuls of Sorrel in a Mortar
with two Pippins quarter’d, l'queeze the Juice out with the Juice of a Lemon or Vinegar, and lweeten it
with Sugar.

A Pillaw of Veal.

TAKE a Neck or Breaft of Veal, Half roaft it, then cut it into fix Pieces, lealon it with Pepper,
^ Salt, and Nutmeg 3 take a Pound of Rice, put to it a Quart of Broth, lome Mace, and a little Salt,
do it over a Stove or very flow Fire till it is thick, but butter the Bottom of the Dilh or Pan you do
it in, beat up the Yolks of fix Eggs and ftir into it, then take a little round deep Dilh, butter it, lay
fome of the Rice at the Bottom, then lay the Veal on a round Heap and cover it all over with the Rice,
walh it over with the Yolks of Eggs and bake it an Hour and a Half, then open the Top and pour in a
Pint of rich good Gravy 3 garnilh with Seville Orange cut in Quarters, and fend it to Table hot.

Bombarded Veal.

■V7- OU muft get a Fillet of Veal, cut out of it five lean Pieces as thick as your Hand, round them up
**’■ a little, then lard them very thick on the round Side with little narrow thin Pieces of Bacon, and
lard five Sheeps Tongues (being firft boiled and blanched) lard them here and there with very little Bits
of Lemon-peel 3 make a well-feafon’d Force-Meat of Veal, Bacon, Ham, Beef Sewet, and an Anchovy
beat well 3 make another tender Force-Meat of Veal, Beef Sewet, Mufhrooms, Spinach, Parfley, Thyme,
Sweet Marjoram, Winter Savoury, and green Onions 3 lealon with Pepper, Salt, and Mace, beat it well,
make a round Ball of the other Force-Meat and ltuff in the Middle of this, roll it up in a Veal Caul,
and bake it 3 what is left tye up like a ‘Bolognia Saulage and boil it, but firft rub the Caul with the
Yolk of an Egg 3 put the larded Veal into a Stew-pan with lome good Gravy, and when it is enough
skim off the Fat, put in fome Truffles and Morels, and lome Mufhrooms. Your Force-Meat being baked
enough, lay it in the Middle, the Veal round it, and the Tongues fry’d and laid between, the Boil’d cut
into Slices and fry’d, and throw all over. Pour on them the Sauce. You may add Artichoke Bottoms,
Sweetbreads, and Cocks Combs, if you pleale. Garnilh with Lemon.

Veal Rolls.

*T* AKE ten or twelve little thin Slices of Veal, lay on them fome Force-Meat according to your Fancy,
roll them up, and tye them juft acrofs the Middle with coarle Thread, put them on a Bird-fpit, rub
them over with the Yolks of Eggs, flour them, and bafte them with Butter. Half an Hour will do them.
J ay them into a Dilh, and have ready fome good Gravy, with a few Truffles and Morels, and fome
Mulhrooms. Garnifh with Lemon.

Olives

^ The Art of Cookery, made Plain and Eafy.

Olives of Veal, the French Way.

TAKE two Pounds of Veal, fome Marrow, two Anchovies, the Yolks of two hard Eggs, a few
Mufhrooms, and fome Oyfters, a little Thyme, Marjoram, Parfley, Spinach, Lemon-peel, Salt,
Pepper, Nutmeg, and Mace, finely beaten ; take your Veal Caul, lay a Layer of Bacon and a Layer of
the Ingredients, and a Layer of Bacon and a Layer of the Ingredients, roll it in the Veal Caul, and either
roaft it or bake it. An Hour will do either. When enough, cut it into Slices, lay it into your Difh,
and pour good Gravy over it. Garnifh with Lemon.

Scotch Collops a la Francois.

TAKE a Leg of Veal, cut it very thin, lard it with Bacon, then take Half a Pint of Ale boiling
and pour over it till the Blood is out, and then pour the Ale out into a Bafon ; take a few Sweet
Herbs chopp’d fmall, ftrew them over the Veal and fry it in Butter, flour it a little till enough, then put
it into a Difh. and pour the Butter away, toalt little thin Pieces of Bacon and lay round, pour the Ale
into the Stew-pan with two Anchovies and a Glafs of White Wine, then beat up the Yolks of two Eggs
and ftir in with a little Nutmeg, fome Pepper, and a Piece of Butter, fhake all together till thick, and
then pour it into the Difh. Garnifh with Lemon.

To make a favoury Difh of Veal.

Z''' UT large Collops out of a Leg of Veal, fpread them abroad on a Drefler, hack them with the Back
of a Knife, and dip them in the Yolks of Eggs ; feafon them with Cloves, Mace, Nutmeg, and
Pepper, beat fine, make Force-Meat with fome of your Veal, Beef Sewet, Oyfters chopp’d, Sweet Herbs
fhred fine, and the aforefaid Spice, ftrew all thefe over your Collops, roll and tye them up, put them on
Skewers, tye them to a Spit, and roaft them ; to the reft of your Force-Meat add a raw Egg or two,
roll them in Balls and fry them, put them in your Difh with your Meat when roafted, and make the
Sauce with ftrong Broth, an Anchovy, a Shalot, a little White Wine, and fome Spice 5 let it ftew, and
thicken it with a Piece of Butter rolled in Flour, pour the Sauce into the Difh, lay the Meat in, and
garnifh with Lemon.

Scotch Collops Larded.

PREPARE a Fillet of Veal, cut it into thin Slices, cut off the Skin and Fat, lard them with Bacon,
fry them Brown, then take them out and lay them in a Difh, pour out all the Butter, take a Quarter
of a Pound of Butter and melt it in the Pan, then ftrew in a Handful of Flour, ftir it till it is Brown,
and pour in three Pints of good Gravy, a Bundle of Sweet Herbs, and an Onion, which you muft take
out loon; let it boil a little, then put in the Collops, let them ftew Half a Quarter of an Hour, put in
fome Force-Meat Balls fry’d, the Yolks of two Eggs, a Piece of Butter, and a few pickled Mufhrooms $
ftir all together for a Minute or two till it is thick, and then difh it up. Garnifh with Lemon.

To do them White.

AFTER you have cut your Veal in thin Slices lard it with Bacon, feafon it with Cloves, Mace, Nut-
meg, Pepper and Salt, fome grated Bread and Sweet Herbs ; ftew the Knuckle in as little Liquor as
you can, a Bunch of Sweet Herbs, fome Whole Pepper, a Blade of Mace, and four Cloves ; then take
a Pint of the Broth, ftew the Cutlets in it, and add to it a Quarter of a Pint of White Wine, fome
Mufhrooms, a Piece of Butter rolled in Flour, and the Yolks of two Eggs, ftir all together till it is
thick, and then difh it up. Garnifh with Lemon.

Veal Blanquets.

T) OAST a Piece of Veal, cut off the Skin and nervous Parts, cut it into little thin Bits, put fome
Butter into a Stew-pan over the Fire with fome chopp’d Onions, fry them a little, then add a Duft
of Flour, ftir it together, and put in fome good Broth or Gravy, and a Bundle of Sweet Herbs ; feafon
it with Spice, make it of a good Tafte, and then put in your Veal, the Yolks of two Eggs beat up with
Cream and grated Nutmeg, lome chopp’d Parfley, a Shalot, fome Lemon-peel grated, and a little Juice
of Lemon. Keep it ftirring one Way ; when enough, difh it up.

A Shoulder of Veai d la Piemontoife.

Hr AKE a Shoulder of Veal, cut off the Skin that it may hang at one End, then lard the Meat with
-*• Bacon and Ham, and feafon it with Pepper, Salt, Mace, Sweet Herbs, Parfley, and Lemon-peel ;
cover it again with the Skin, ftew it with Gravy, and when it is juft tender take it up ; then take Sor¬
rel, fome Lettuce chopp’d fmall, and ftew them in fome Butter with Parfley, Onions, and Mufhrooms :
The Herbs being tender put to them fome of the Liquor, fome Sweetbreads, and fome Bits of Ham ;
let all ftew together a little while, then lift up the Skin, lay the ftew’d Herbs over and under, cover it

. H with

30 The Art of Cookery , made Plain and Eafy.

with the Skin again, wet it with melted Butter, ftrew it over with Crumbs of Bread, and fend it to the
Oven to Brown ; ierve it hot, with iome good Gravy in the Diih. The French ftrew it over with Far-
mefan before it goes to the Oven.

A Calf’s Head Surprlfe.

VOU muft bone it, but not fplit it, cleanfe it well, fill it with a Ragoo (in the Form it was before)
■* made thus : Take two Sweetbreads, each Sweetbread being cut into eight Pieces, an Ox’s Palate
boil’d tender and cut in little Pieces, iome Cocks Combs, Half an Ounce of Truffles and Morels, ibme
Mufhrcoms, Iome Artichoke Bottoms and Afparagus Tops ; ftew all thefe in Half a Pint of good Gravy,
Iealon it with two or three Blades of Mace, four Cloves, Half a Nutmeg, a very little Pepper, and iome
Salt, pound all thele together, and put them into the Ragoo ; when it has ftew’d about Half an Hour,
take the Yolks of three Eggs beat up with two Spoonfuls of Cream and two of White Wine, put it to
the Ragoo, keep it ftirring one Way for fear of turning, and ftir in a Piece of Butter rolled in Flour ;
when it is very thick and imooth fill the Head, make a Force-Meat with Half a Pound of Veal, Half a
Pound of Beef Sewet, as much Crumbs of Bread, a few Sweet Herbs, a little Lemon-peel, and iome Pep¬
per, Salt, and Mace, all beat fine together in a Marble Mortar ; mix it up with two Eggs, make a few
Balls (about twenty) put them into the Ragoo in the Head, then faften the Head with fine Wooden
Skewers, lay the Force-Meat over the Head, do it over with the Yolks of two Eggs, and fend it to the
Oven to bake. It will take about two Hours baking. You muft lay Pieces of Butter all over the Head,
and then flour it. When it is baked enough lay it in your Diih, and have a Pint of good fry’d Gravy.
If there is any Gravy in the Diih the Head was baked in, put it to the other Gravy, and boil it up ; pour
it into your Diih, and garniih with Lemon. You may throw fome Muihrooms over the Head.

Sweetbreads of Veal a la Dautihine.

HP AK.E the largeft Sweetbreads you can get, open them in fuch a’ Manner as you can fluff in Force-
-*• Meat, three will make a fine Diih * make your Force-Meat with a large Fowl or young Cock, skin
it, and pick off all the Flefli, take Half a Pound -of Fat and Lean Bacon, cut thele very fine and beat
them in a Mortar j Iealon it with an Anchovy, fome Nutmeg, a little Lemon-peel, a very little Thyme,
and ibme Pariley : Mix thefe up with the Yolk of an Egg, fill your Sweetbreads and faften them with'
fine Wooden Skewers, take the Stew-pan, lay Layers of Bacon at the Bottom of the Pan, feafon them
with Pepper, Salt, Mace, Cloves, Sweet Herbs, and a large Onion fliced, upon that lay thin Slices of
Veal, and then lay on your Sweetbreads 5 cover it dole, let it ftand eight or ten Minutes over a flow Fire,
and then pour in a Quart of boiling Water or Broth 5 cover it clofe, and let it ftew two Hours very foftly,
then take out the Sweetbreads, keep them hot, ftrain the Gravy, skim all the Far off, boil it up till there
is about Half a Pint, put in the Sweetbreads and give them two or three Minutes ftew in the Gravy, then
lay them in the Diih, and pour the Gravy over them. Garniih with Lemon.

Another Way to drefs Sweetbreads.

lON’T put any Water or Gravy into the Stew-pan, but put the fame Veal and Bacon over the Sweet¬
breads, and feaion as under direded ; cover them clofe, put Fire over as well as under, and when
they are enough take out the Sweetbreads, put in a Ladleful of Gravy, boil it, and ftrain it, skim off all
the Fat, let it boil till it Jellies, and then put in the Sweetbreads to glaze 5 lay Eflence of Ham in the
Diih, and lay the Sweetbreads upon it ; or make a very rich Gravy with Muihrooms, Truffles and Mo¬
rels, a GJafs of White Wine, and two Spoonfuls of Catchup. Garniih with CocksCombs forc’d and
ftew’d in the Gravy.

Note, You may add to the firft, Truffles, Morels, Muihrooms, Cocks Combs, Palates, Artichoke
Bottoms, two Spoonfuls of White Wine, two of Catchup, or juft as you pleafe.

N- CB. There are many Ways of dreffing Sweetbreads : You may lara them with thin Slips of Bacon,
and roaft them with what Sauce you pleale 5 or you may marinate them, cut them into thin Slices, flour
them, and fry them. Serve them up with fry’d Pariley, and either Butter or Gravy. Garniih with
Lemon.

Calf’s Chitterlings or Andouilles.

nr A KE fome of the largeft Calf’s Guts, cleanfe them, cut them in Pieces proportionable to the Length
"* of the Puddings you defign to make, and tye one End of thele Pieces, then take fome Bacon, with
a Calf’s Udder and Chaldron blanched, and cut into Dice or Slices, put them into a Stew-pan and Iealon
with fine Spice pounded, a Bay-Leaf, fome Salt, Pepper, and Shalot cut final], and about Half a Pint
of Cream ; tols it up, take off the Pan, and thicken your Mixture with four or five Yolks of Eggs and
fome Crumbs of Bread, then fill up your Chitterlings with the Stuffing, keep it warm, tye the other Ends
with Packthread, blanch and boil them like Hog’s Chitterlings, let them grow cold in their own Liquor
before you ferve them up ; boil them over a moderate Fire, and ferve them up pretty hot. Thele Sort
of Andouilles, or Puddings, muft be made in Summer, when Hogs are feldom kill’d.

The Jrt of Cookery , made Plain and Eafy.

To drefs Calf’s Chitterlings carioufly .

V* UT a Calf’s Nut in Slices of it’s Length, and the Thicknels of a Finger, together with fome Ham,
Bacon, and the White of Chickens, cut after the fame Manner ; put the Whole into a Stew-pan, lea-
foned with Salt, Pepper, Sweet Herbs and Spice, then take the Guts cleanfed, cut and divide them in Par-,
cels, and fill them with your Slices ; then lay in the Bottom of a Kettle or Pan fome Slices of Bacon and
Veal, lealon them with lome Pepper, Salt, a Bay-Leaf and an Onion, and lay lotne Bacon and Veal over
them 5 then put in a Pint of White Wine, and let it flew loftly, clofe covered, with Fire over and under
it, if the Pot or Pan will allow of it 5 then broil the Puddings on a Sheet of white Paper well butter’d
on the Infide. '

To drefs a Ham a la Braife.

pLEAR the Knuckle, take off the Swerd, and lay it in Water to frefhen ; then tye it about with a
^ String, take Slices of Bacon and Beef, beat and lealon them well with Spice and Sweet Herbs ; then
lay them in the Bottom of a Kettle with Onions, Parfnips, and Carrots diced, with fomeCives and Par-
fley : Lay in your Ham the Fat Side uppermoft, and cover it with Slices of Beef, and over that Slices of
Bacon ; then lay on fome diced Roots and Herbs, the fame as under it : Cover it clofe, and flop it clofe
with Pade, put Fire both over and under it, and let it dew with a very dow Fire twelve Hours $ put it
in a Pan, drudge it well with grated Bread, and Brown it with a hot Iron j then lerve it up on a clean
Napkin, garniihed with raw Pardey.

Note, If you eat it hot make a Ragoo thus: Take a Veal Sweetbread, fome Livers of Fowls, Cocks
Combs, Mudirooms, and Truffles, tofs them up in a Pint of good Gravy, leafon’d with Spice as you like,
thicken it with a Piece of Butter roll’d in Flour, and a Glafs of Red Wine $ then Brown your Ham as above
and let it Hand a Quarter of an Hour to drain the Fat out 3 take the Liquor it was dew’d in, drain it,
skim all the Fat off, put it to the*Qravy and boil it up j it will do as well as the Eflence of Ham. Some¬
times you may lerve it up with a Ragoo of Craw-filh, and fometimes with Carp Sauce.

To Roafl a Ham or Gammon.

"T* AKE off the Swerd, or what we call the Skin, or Rine, and lay it in luke-warm Water for two or
three Hours 5 then lay it in a Pan, pour upon it a Quart of Canary, and let it deep in it for ten or
twelve Hours $ when you have fpitted it, put fome Sheets of white Paper over the Far Side, pour the Ca¬
nary it was foak’d in into the Dripping-pan, and bade it with it all the Time it is roading $ when it is
roaded enough pull off the Paper, and drudge it well with crumb’d Bread and Pardey fhred fine ; make
the Fire brisk, and Brown it well. If you eat it hot, garnilh it with Rafpings of Bread j if cold, lerve it
on a clean Napkin, and garnifh it with green Pardey, for a Second Courle.

To Staff a Chine of Pork.

MAKE a Stuffing of the fat Leaf of Pork, Pardey, Thyme, Sage, Eggs, and Crumbs of Bread, lealon
it with Pepper, Salt, Shalot, and Nutmeg, and duff it thick 5 then road it gently, and when it is
about a Quarter roaded, cut the Skin in Slips, and make your Sauce with Apples, Lemon-peel, two or
three Cloves, and a Blade of Mace 5 l'weeten it with Sugar, put fome Butter in it, and have Mudard in
a Cup.

Various Ways of dreffing a Pig.

THIRST skin your Pig up to the Ears whole, then make a good Plumb-pudding Barter, with good
Beef Fat, Fruit, Eggs, Milk, and Flour, fill the Skin, and lew it up, it will look like a Pig but
you mud bake it, flour it very well, and rub it all over with Butter, and when it is near enough draw it
to the Oven’s Mouth, rub it dry, and put it in again for a few Minutes $ then lay it in the Dilh, and let
the Sauce be fmall Gravy and Butter in the Dilh : Cut the other Part of the Pig into four Quarters, road
them as you do Lamb, throw Mint and Pardey on it as it roads 5 then lay them on Water-crefles, and
have Mint-Sauce in a Bafon. Any one of thele Quarters will make a pretty Side Didi : Or take one Quar¬
ter and road, and cut the other into Steaks, and fry them fine and brown, have dew’d Spinach in the
Didt, and lay the Road upon it, and the Fry’d in the Middle 5 garnifh with hard Eggs and Seville Oranges
cut into Quarters, and have fome Butter in a Cup : Or for Change, you may have good Gravy in the Dilh,
and garnilh with fry’d Pardey and Lemon : Or you may make a Ragoo of Sweetbreads, Artichoke Bot¬
toms, Truffles, Morels, and good Gravy, and pour over them 5 garnilh with Lemon. Either of thele
will do for a Top Dilh of a Fird Courle, or Bottom Dilhes at a Second Courle 3 you may fricaley it
White for a Second Courle at Top, or a Side Dilh.

You may take a Pig, skin him, and fill him with Force-Meat made thus : Take two Pounds of young
Pork, Fat and all, two Pounds of Veal the fame, fome Sage, Thyme, Pardey, a little Lemon-peel, Pep¬
per, Salt, Mace, Cloves, and a Nutmeg, mix them, and beat them fine in a Mortar, then fill the Pig,
and few it up $ you may either road or bake it : Have nothing but good Gravy in the Dilh : Or you
may cut it in Slices, and lay the Head in the Middle : Save the Head whole with the Skin on, and road
it by itfelf, when it is enough cut it in two, and lay in your Dilh 5 have ready lome good Gravy and

dried

iz The Art of Cookery, made Plain and Eafy.

dried Sage rubb’d in it, thicken it with a Piece of Butter roll’d in Flour, take out the Brains, beat them
up with the Gravy, and pour them into the Di/h 3 you may add a hard Egg chopped, and put into the
Sauce.

Note, You may make a very good Pie of it, as you may fee in the Directions for Pies, which you
may either make a Bottom or Side Di/h.

You mull oblerve in your White Fricafey that you take off the Fat : Or you may make a very good
Diih thus : Take a Quarter of Pig skinned, cut it into Chops, feafon them with Spice, and waih them
with the Yolks of Eggs, butter the Bottom of a Diih, lay thele Steaks on the Diih, and upon every
Steak lay fome Force-Meat the Thicknefs of Half a Crown, made thus : Take Half a Pound of Veal,
and of Fat Pork the fame Quantity, chop them very well together, and beat them in a Mortar fine 3 add
fome Sweet Herbs and Sage, a little Lemon-peel, Nutmeg, Pepper and Salt, and a little beaten Mace 3 up¬
on this lay a Layer of Bacon, or Ham, and then a Bay-Leaf 3 take a little fine Skewer and flick juft in
about two Inches long, to hold them together, then pour a little melted Butter over them, and fend them
to the Oven to bake 5 when they are enough lay them in your Diih, and pour good Gravy over them,
with Mufttrooips, and garni fit with Lemon,

A Pig in Jelly.

UT it into four Quarters, and lay it in your Stew-pan, put in one Calfs Foot and the Pig’s Feet, a
^ Pint of Rbenijh Wine, the Juice of four Lemons, and one Quart of Water, three or four Blades of
Mace, two or three Cloves, fome Salt, and a very little Piece of Lemon-peel 3 ftove it, or do it over a
flow Fire two Hours 3 then take it up, lay the Pig into the Di/h you intend it for, then ftrain the Liquor,
and when the Jelly is cold, skim off the Fat, and'leave the Settling at Bottom 3 warm the Jelly again, and
pour over the Pig, and then ierve it up cold in the Jelly.

To drefs a Pig the French Way.

SPIT your Pig, lay it down to the Fire, let it roaft till it is thoroughly warm, then cut it off the Spit,
and divide it in twenty Pieces 3 let them to flew in Half a Pint of White Wine, and a Pint of ftrong
Broth, feafon’d with grated Nutmeg, Pepper, two Onions cut final], and lome ftripp’d Thyme 5 let ic
flew an Hour, then put to it Half a Pint of ftrong Gravy, a Piece of Butter roll’d in Flour, fome Anchovies,
and a Spoonful of Vinegar, or Mu/hroom Pickle 5 when it is enough lay it in your Diih, and pour the
Gravy over it , then garnifli with Orange and Lemon.

To drefs a Pig au Pere-douillet.

UT off the Head, and divide it into Quarters, lard them with Bacon, feafon them well with Mace,
Cloves, Pepper, Nutmeg and Salt 3 lay a Layer of Fat Bacon at the Bottom of a Kettle, lay the Head
in the Middle, and the Quarters round 3 then put in a Bay-Leaf, one Rocambole, an Onion fliced, Lemon,
Carrots, Parfnips, Parfley, and Cives, cover it again with Bacon, put in a Quart of Broth, flew it over the
Fire for an Hour, and then take it up, put your Pig into a Stew-pan or Kettle, pour in a Bottle of White
Wine, cover it clofe, and let it flew for an Hour very foftly : If you would ierve it cold, let it ftand till it
is cold, then drain it well, and wipe it, that it may look White, and lay it in a Diih, with the Head in
the Middle, and the Quarters round, then throw fome green Parfley all over : Or any one of the Quarters
is a very pretty little Di/h, laid on Water-creffes : If you would have it hot, whilft your Pig is ftewing
in the Wine, take the firft Gravy it was ftew’d in and ftrain it, skim off all the Fat, then take a Sweet¬
bread cut into five or fix Slices, iome Truffles, Morels, and Mu/hropms 3 ftew all together till they are
enough, thicken it with the Yolks of two Eggs, or a Piece of Butter roll’d in Flour, and when your Pig
is enough take it out, and lay it in your Di/h, and the Wine it was ftew’d in to the Ragoo, then pour all
.over the Pig, and garnifli with Lemon.

A Pig Matelote.

f"YUT and fcald your Pig, cut off the Head and Petty-Toes, then cut your Pig in four Quarters, put
them with the Head and Toes into cold W'ater : Cover the Bottom of a Stew-pan with Slices of Ba¬
con, and place over them the laid Quarters, with the Petty-Toes, and the Head cut in two. Sealon the
Whole with Pepper, Salt, Thyme, Bay-Leaf, an Onion, and a Bottle of White Wine 5 lay over more Slices
of Bacon, put over it a Quart of Water, and let it boil. Take two large Eels, skin and gut them, and cut
them about five or fix Inches long 3 when your Pig is Half done put in your Eels, then boil a Dozen of
large Craw-fi/h, cut off the Claws, and take off the Shells of the Tails, and when your Pig and Eels are
enough, lay firft your Pig and the Petty-Toes round it, but don’t put in the Head (it will be a pretty Di/h
cold) then lay your Eels and Craw-fiih over them, and take the Liquor they were ftew’d in, skim off all
the Fat, then add to it Half a Pint of ftrong Gravy thicken’d with a little Piece of burnt Butter, and
pour over it 3 then garnifli with Craw-fifli and Lemon. This will do for a Firft Courfe, or Remove.
Fry the Brains and lay round and all over the Diih.

T he Art of Cookery, made Plain and Eafy.

i i

To drefs a Pig like a Fat Lamb.

'T' AKE a fat Pig, cut off his Head, flit and trufs him up like a Lamb ; when he is flit through the
Middle and skinned, parboil him a little, then throw lome Parfley over him, roaft it and drudge
it. Let your Sauce be Half a Pound of Butter and a Pint of Cream, ftirred together till it is fmooth, then
pour it over, and lend it to Table.

To roafl a Pig with the Hair on.

”P\ RAW your Pig very clean at the Vent, then take out the Guts, Liver, and Lights ; cut off his Feet
and truls him, prick up his Belly, lpit him, lay him down to the Fire, but take care not to Icorch
him j when the Skin begins to rife up in Blifters, pull off the Skin, Hair and all ; when you have clear’d
the Pig of both, lcotch him down to the Bones, and bade him with Butter and Cream, or Half a Pound
of Butter, and a Pint of Milk, put it into the Dripping-pan, and keep balling it well ; then throw lome
Salt over it, and drudge it with Crumbs of Bread, rill it is Half an Inch, or an Inch thick : When it is
enough, and of a fine Brown, but not lcorch’d, take it up, lay it in your Difh, and let your Sauce be good
Gravy thicken’d with Butter roll’d in a little Flour ; or elle make the following Sauce: Take Half a
Pound of Butter, and a Pint of Cream, pur them on the Fire, and keep them ftirring one Way all the
Time $ when the Butter is melted, and the Sauce thicken’d, pour it into your Dilh. Don’t garnifh with
any Thing, unlels fome Rai'pings of Bread, and then with your Finger figure it as you fancy.

To roaft a Pig with the Skin on.

T E T your Pig be newly killed, draw him, flea him, and wipe him very dry with a Cloth, then make
•*—* a hard Meat, with a Pint of Cream, the Yolks of fix Eggs, grated Bread and Beef Sewet, leafoned
with Salt, Pepper, Mace, Nutmeg, Thyme, and Lemon-peel $ make of this a pretty ftiff Pudding, fluff
the Belly of the Pig, and few it up 5 then fpit it, and lay it down to roaft: Let your Dripping-pan be
very clean, then pour into it a Pint of Red Wine, grate fome Nutmeg all over it, then throw a little Salt
over, a little Thyme, and lome Lemon-peel minced $ when it is enough Ihake a little Flour over, and
bafte it with Butter, to have a fine Froth. Take it up and lay it in your Diih, cut off the Head, take
the Sauce which is in your Dripping-pan, and thicken it with a Piece of Butter 5 then take the Brains,
bruile them, and mix them with the Sauce •, rub in a little dried Sage, pour it into your Dilh, and lerve
ir up. Garnifh with hard Eggs cut into Quarters, and if you have not Sauce enough add Half a Pint of
good Gravy.

Note, You muft take great Care no Afhes fall into the Dripping-pan, which may be prevented by ha-
ving a good Fire, which will nor want any ftirring.

To make a pretty DiJlo of a Bread of Venifon.

'T* AKE Half a Pound of Butter, flour your Venifon, and fry it of a fine Brown on both Sides ; then
-* take it up, and keep it hot cover’d in the Diih : Take lome Flour and ftir it in to the Butter till it is
quite thick and brown (but take great Care it don’t burn) ftir in Half a Pound of Lump Sugar beat fine,
and pour in as much Red Wine as will make it of the Thicknels of a Ragoo$ lqueeze in the Juice of a
Lemon, give it a boil up, and pour it over the Venifon. Don’t garnifh your Diih, but lend it to Table.

To boil a Haunch or Neck of Venifon.

LAY it in Salt for a Week, then boil it in a Cloth well flour’d 9 for every Pound of Venifon, allow a
Quarter of an Hour for the boiling. For Sauce you muft boil fome Cauliflowers, pull’d into little
Sprigs in Milk and Water, fome fine white Cabbage, fome Turnips cut into Dice, with fome Beet-root
cut into long narrow Pieces about an Inch and a Half long, and Half an Inch thick: Lay a Sprig of Cau¬
liflower, and lome of the Turnips mafhed with lome Cream and a little Butter 5 let your Cabbage be
boiled, and then beat in a Sauce-pan with a Piece of Butter and Salt, lay that next the Cauliflower, then
the Turnips, then Cabbage, and lb on, till the Dilh is full $ place the Beet root here and there, juft as
you fancy it looks very pretty, and is a fine Dilh. Have a little melted Butter in a Cup if wanted.

Note , A Leg of Mutton cut Venifon Fafhion, and dreffed the fame Way is a pretty Di/h : Or a fine
Neck with the Scraig cut off: This eats well broil’d or hafh’d, with Gravy and Sweet-lauce the next
Day.

The Art of Cookery , made Plain and Eafy.

To boil a Leg of Mutton like Venifon.

TH A K E a Leg of Mutton cut Venifon Fafhion, boil it in a Cloth well flour’d, and have three or four
* Cauliflowers boil’d, pulled into Sprigs, ftew’d in a Stew-pan with Butter, and a little Pepper and Salt 3
then have lome Spinach pick’d and wafh’d clean, put it into a Sauce-pan with a little Salt, cover’d dole,
and ftew’d a little while 3 then drain the Liquor, and pour in a Quarter of a Pint of good Gravy, a good
Piece of Butter roll’d in Flour, and a little Pepper and Salt 3 when ftew’d enough lay the Spinach in the
Diih, the Mutton in the Middle, and the Cauliflower over it 3 then pour the Butter the Cauliflower was
ftew’d in over it all : But you are to obferve in ftewing the Cauliflower, to melt your Butter nicely, as for
Sauce, before the Cauliflower goes in. This is a genteel Diih for a firft Courfe at Bottom.

To roajl Tripe.

CUT your Tripe in two fquare Pieces, fomewhat long, have a Force-Meat made of Crumbs of Bread,
Pepper, Salt, Nutmeg, Sweet Herbs, Lemon-peel, and the Yolks of Eggs mixt all together 3 fpread it on
the fat Side of the Tripe, and lay the other fat Side next it 3 then roll it as light as you can, and tye it
with a Packthread 3 fpit it, roaft it, and bafte it with Butter 3 when roafted lay it in your Diih, and for
Sauce melt fome Butter, and add what dropped from the Tripe 3 boil it together, and garniih with Rafpings.

To drefs Poultry.

To roaft a Turky.

rT H E beft Way to roaft a Turky is to looien the Skin on the Breaft of the Turky, and fill it with
Force-Meat made thus : Take a Quarter of a Pound of Beef Sewet, as many Crumbs of Bread, a
little Lemon-peel, an Anchovy, iome Nutmeg, Pepper, Parfley, and a little Thyme 5 chop and beat them
all well together, mix them with the Yolk of an Egg, arid fluff up the Breaft 3 when you have no Sewet
Butter will do: Or you may make your Force-Meat thus : Spread Bread and Butter thin, and grate fome
Nutmeg over it 3 when you have enough roll it up, and fluff the Breaft of the Turky 3 then roaft it of
a fine Brown, but be lure to pin fome white Paper on the Breaft till it is near enough. You muft have
good Gravy in the Difh, and Bread-iauce made thus : Take a good Piece of Crumb, put it into a Pint
of Water, with a Blade or two of Mace, two or three Cloves, and fome W'hole Pepper 3 boil it up five
or fix Times, then with a Spoon take out the Spice, and pour off the Water (you may boil an Onion in
it if you pleafe) then beat up the Bread with a good Piece of Butter and a little Salt 3 or Onion Sauce
made thus : Take lome Onions, peel them, and cut them into thin Slices, and boil them Half an Hour in
Milk and Water 3 then drain the Water from them, and beat them up with a good Piece of Butter 3 fhake
a little Flour in, and ftir it all together with a little Cream, if you have it (or Milk will do) put the
Sauce into Boats, and garnifh with Lemon.

Another Way to make Sauce : Take Half a Pint of Oyfters, ftrain the Liquor, and put the Oyfters with
the Liquor into a Sauce-pan, with a Blade or two of Mace 5 let them juft plump., then pour in a Glafs of
White Wine, let it boil once, and thicken it with a Piece of Butter roll’d in Flour : Serve this up in a
Balon by itfelf, with good Gravy in the Difh, for every Body don’t love Oyfter Sauce. This makes a pret¬
ty Side Difh for Supper, or a Corner Difh of a Table for Dinner. If you chafe it in the Diih, add Half
a Pint of Gravy to it, and boil it up together. This Sauce is good either with boiled or roafted Turkies
or Fowls 3 but you may leave the Gravy out, adding as much Butter as will do for Sauce, and garniihing
with Lemon.

To make Mock Oyfter-Sauce, either for Turkies or Fowls boil'd.

"C* O R C E the Turkies or Fowls as above, and make your Sauce thus : Take a Quarter of a Pint of
Water, an Anchovy, a Blade or two of Mace, a Piece of Lemon-peel, and five or fix whole Pepper-
Corns 3 boil thefe together, then ftrain them, add as much Butter with a little Flour as will do for Sauce j
let it boil, and lay Saulages round the Fowl or Turky. Garnifh with Lemon.

To make Mulhroom-Sauce for White Fowls of all Sorts.

*"r A KE a Pint of Mufhrooms, wafh and pick them very clean, and put them into a Sauce-pan, with
-*■ a little Salt, lome Nutmeg, a Blade of Mace, a Pint of Cream, and a good Piece of Butter roll’d in
Flour 3 boil theie all together, and keep ftirring them 3 then pour the Sauce into your Diih, and garniih
with Lemon.

Muihroom-

7 he Art oj Cookery, made Plain and Eafy. 3 5

Muftiroom-Sauce/tfr White Fowls boiled.

T* ARE Half a Pint of Cream, and a Quarter of a Pound of Butter, ftir them together one Way, till
-*• it is thick ; then add a Spoonful of Muihroom Pickle, pickled Mufhrooms, or frelh, if you have
them. Garniih only with Lemon.

To make Sellery-Sauce either for roafled or boiled Fowls, Turkies, Partridges, or

any other Game.

TAKE a large Bunch of Sellery, wafh and pare it very clean, cut it into little Bits, and boil it foftly
in a little Water till it is render 5 then add a little beaten Mace, fome Nutmeg, Pepper and Salt,
thicken’d with a good Piece of Butter roll’d in Flour ; then boil it up, and pour into your Difh.

You may make it with Cream thus : Boil your Sellery as above, and add fome Mace, Nutmeg, fome
Butter as big as a Walnut, roll’d in Flour, and Half a Pint of Cream : Boil them all together, and you
may add, if you will, a Glafs of White Wine, and a Spoonful of Catchup.

To make Brown Sellery-Sauce.

STEW the Sellery as above, then add Mace, Nutmeg, Pepper, Salt, a Piece of Butter roll’d in Flour,
with a Glafs of Red Wine, a Spoonful of Catchup, and Half a Pint of good Gravy ; boil all theie to¬
gether, and pour into the Difh. Garnifh with Lemon.

To Stew a Turky, or Fowl, in Sellery-Sauce.

V” O U muft judge according to the Largenefs of your Turky or Fowls, what Sellery or Sauce you
want. Take a large Fowl, put it into a Sauce-pan or little Pot, and put to it one Quart of good Broth
or Gravy, a Bunch of Sellery wafh’d clean, and cut imall, with iome 'Mace, Cloves, Pepper, and All-
Spice, ty’d loofe in a Muflin Rag ; put in an Onion and a Sprig of Thyme : Letthefe flew loftly till they
are enough, then add a Piece of Butter roll’d in Flour 5 take up your Fowl, and pour the Sauce over it.
An Hour will do a large Fowl, or a fmall Turky 5 but a very large Turky will take two Hours to do
it foftly. If it is over done or dry it is fpoil’d 5 but you may be a Judge of that if you look at it now and
then. Mind to take out the Onion, Thyme and Spice, before you lend it to Table.

Note, A Neck of Veal done this Way is very good, and will take two Hours doing.

To make Egg-Sauce, ■proper for roofed Chickens.

MELT your Butter thick and fine, chop two or three hard-boiled Eggs fine, put them into a Ba-
ion, pour the Butter over them, and have good Gravy in the Difh.

Shalot-Sauce for roofed Fowls.

TAKE five or fix Shalots peel’d and cut fmall, put them into a Sauce-pan, with two Spoonfuls of
White Wine, two of Water, and two of Vinegar ; give them a boil up, and pour them into your
Difh, with a little Pepper and Salt. Fowls roafted and laid on Water-creffes is very good, without any
other Sauce.

Shalot-Sauce for a Scraig of Mutton boiled.

r"p A K E two Spoonfuls of the Liquor the Mutton is boiled in, two Spoonfuls of Vinegar, two or three
-* Shalots cut fine, with a little Salt ; put it into a Sauce-pan, with a Piece of Butter as Dig as a Walnut
roll’d in a little Flour; ftir it together, and give it a boil. For thole who love Shalot, it is the prettieft
Sauce that can be made to a Scraig of Mutton.

To drefs Livers with Mulhroom-Sauce.

TAKE fome pickled or frefh Mufhrooms, cut fmall, both if you have them, and let the Livers be
bruifed fine, with a good deal of Parfley chopped fmall, a Spoonful or two of Catchup, a Glals of
White Wine, and as much good Gravy as will make Sauce enough ; thicken it with a Piece of Butter
roll’d in Flour. This does either for Roaft or Boil’d.

A pretty

y a rr ; / u

3<5

The Art of Cookery , made Plain and Eafy.

A pretty little Sauce.

A K E the Liver of the Fowl, bruife it with a little of the Liquor, cut a little Lemon-peel fine, melt
lome good Butter, and mix the Liver by Degrees 3 give it a boil, and pour it into the Difh.

To male Lemon-Sauce for boiled Fowls.

TAKEa Lemon, pare off the Rind, then cut it into Slices, and cut it fmall 3 take all the Kernels out,
bruile the Liver with two or three Spoonfuls of good Gravy, then melt fome Butter, mix it all toge¬
ther, give them a boil, and cut in a little Lemon-peel very fmall.

A German Play of dr effing Fowls.

rT' A K E a Turky or Fowl, fluff the Breaft with what Force-Meat you like, and fill the Body with
* roafted Chelhuts peel’d 3 roaft it, and have lome more roafted Chefnuts peel’d, put them in Half a
Pint of good Gravy, with a little Piece of Butter roll’d in Flour 3 boil thele together, with fome imall
Turnips, and Saulages cut in Slices, and fry’d or boil’d. Garnifh with Chelhuts.

Note , You may drels Ducks the lame Way.

To drefs a Turky or Fowl to Perfetdion.

ONE them, and make a Force-Meat thus : Take the Flefh of a Fowl, cut it fmall, then take a
Pound of Veal, beat it in a Mortar, with Half a Pound of Beef Sewet, as much Crumbs of Bread, fome
Mufhrooms, Truffles, and Morels cut fmall, a few Sweet Herbs and Parlley, with lome Nutmeg, Pepper,
and Salt, a little Mace beaten, fome Lemon-peel cut fine 3 mix all thele together, with the Yolk of two
Eggs, then fill your Turky, and roaft it. T his will do for a large Turky, and lo in Proportion for a
Fowl. Let your Sauce be good Gravy, with Mufhrooms, Truffles, and Morels in it 3 then garnifh with
Lemon, and for Variety lake you may lard your Fowl or Turky.

To Steve a Turky brown.

A K E your Turky after it is nicely pick’d and drawn, fill the Skin of the Breaft with Force-Meat,
and put an Anchovy, a Shalot, and a little Thyme in the Belly, lard the Breaft with Bacon, then
take a good Piece of Butter in the Stew-pan, flour the Turky, and fry it juft of a fine Brown 3 then take
SJ it out, and put it into a deep Stew-pan, or little Pot, that will juft hold it, and put in as much Gravy as
* will barely cover it, a Glals of Red Wine, lome whole Pepper, Mace, and two or three Cloves, and a little
Bundle of Sweet Herbs ; cover it dole, and flew Jt for an Hour, then take up the Turky, and keep it hot
cover’d by the Fire, and boil the Sauce to about a Pint, ftrain it off, add the Yolks of two Eggs, and a
Piece of Butter rolled in Flour, ltir it till it is thick, and then lay your Turky in the Difh, and pour
your Sauce over it. You may have ready fome little French Loaves about the Bignefs of an Egg, cut off
the Tops, and take out the Crumb, then fry them of a fine Brown, fill them with ftew’d Oyfters, lay them
round the Dilh, and garnifh with Lemon.

To Stew a Turky brown the nice lYay.

ONE it, and fill it with Force-Meat made thus : Take the Flefh of a Fowl, Half a Pound of Veal,
and the Flefh of two Pigeons, with a well pickled or dried Tongue, peel it, and chop it all together,
then beat it in a Mortar, with the Marrow of a Beef Bone, or a Pound of the Fat of a Loin of Veal, leafon
it with two or three Blades of Mace, two or three Cloves, and Half a Nutmeg, dried at a good Diftance
trom the Fire, and pounded, with a little Pepper and Salt 3 mix all this well together, fill your Turky,
fry it of a fine Brown, and put it into a little Pot that will juft hold it 3 lay four or five Skewers at the
Bottom of the Pot, to keep the Turky from flicking 3 put in a Quart of good Beef and Veal Gravy, wherein
was boiled Spice and Sweet Herbs, cover it clofe, and let it ftew Half an Hour 3 then put in a Glals of
Red Wine, one Spoonful of Catchup, a large Spoonful of pickled Mufhrooms, and a few frefh ones, if you
have them, a few Truffles and Morels, a Piece of Butter as big as a Walnut, roll’d in Flour 3 cover it
clofe, and let it ftew Halt an Hour longer 3 get the little French Rolls ready fry’d, take lome Oyfters, and-
ftrain the Liquor from them, then put the Oyfters and Liquor into a Sauce-pan, with a Blade of Mace, a
little White Wine, and a Piece of Butter rolled in Flour 3 let them ftew till it is thick, then fill the
Loaves, lay the Turky in the Difh, and pour the Sauce over it. If there is any Fat on the Gravy take it
oft, and lay the Loaves on each Side of the Turky. Garnifh with Lemon when you have no Loaves, and
take Oyfters dipt in Batter and fry’d.

Note, The lame will do for any White Fowl.

A Fowl

3 7

T he Art of Cookery, made Plain and Eafy ,

A Fowl a la Braife.

TRUSS your Fowl, with the Legs turned into the Belly, feafon it both infide and out with beaten
Mace, Nutmeg, Pepper, and Salt $ lay a Layer of Bacon at the Bottom of a deep Stew-pan, then a
Layer of Veal, and afterwards the Fowl ; then put in an Onion, two or three Cloves ftuck in a little
Bundle of Sweet Herbs, with a Piece of Carrot 5 then put at the Top, a Layer of Bacon, another of
Veal, and a third of Beef ; cover it dole, and let it ftand over the Fire for two or three Minutes, then
pour in a Pint of Broth, or hot Water, cover it clofe, and let it flew an Hour 3 afterwards take up your
Fowl, ftrain the Sauce, and after you have skimm’d off the Fat, thicken it up with a little Piece of But¬
ter : You may add juft what you pleafe to the Sauce, a Ragoo of Sweetbreads, Cocks Combs, Truffles ana
Morels, or Muflirooms, with Force-Meat Balls looks very pretty 5 or any of the Sauces above.

To Force a Fowl.

TAKE a good Fowl, pick and draw it, flit the Skin down the Back, and take the Flefli from the
Bones, mince it very Imall, and mix it with one Pound of Beef Sewet flared, a Pint of large Oyfters
chopped, two Anchovies, a Shalot, a little grated Bread, and fome Sweet Herbs j flared all this very
well, mix them together, and make it up with the Yolks of Eggs j then turn all thefe Ingredients on the
Bones again, and draw the Skin over again, then few up the Back, and either boil the Fowl in a Bladder
an Hour and a Quarter, or roaft it 5 then flew fome more Oyfters in Gravy, bruife in a little of your
Force-Meat, mix it up with a little Frefh Butter, and a very little Flourj then give it a boil, lay your
Fowl in the Difh, and pour the Sauce over it, garnifhing with Lemon.

To roaft a Fowl with Chefnuts.

"CT RST take fome Chefnuts, roaft them very carefully, fo as not to burn them, take off the Skin, and
peel them $ take about a Dozen of them cut imall, and bruife them in a Mortar, parboil the Liver of
the Fowl, bruife it, cut about a Quarter of a Pound of Ham or Bacon, and pound it $ then mix them all
together, with a good deal of Parfley chopped fine, a little Sweet Herbs, iome Mace, Pepper, Salt and
Nutmeg } mix thele together and put into your Fowl, and roaft it. The beft Way of doing it is to tye
the Neck, and hang it up by the Legs, to roaft with a String, and bafte it with Butter : For Sauce take
the reft of the Cheinuts peel’d and skinned, put them into lome good Gravy, with a little White Wine,
and thicken it with a Piece of Butter roll’d in Flour j then take up your Fowl, lay it in the Difh, and
pour in the Sauce. Garnifti with Lemon.

Pullets a la Sainte Menehout.

AFTER having trufs’d the Legs in the Body, flit them along the Back, fpread them open on a Table,
take out the Thigh Bone, and beat them with a Rolling-pin j then leafon them with Pepper, Salt,
Mace, Nutmeg, and Sweet Herbs j after that take a Pound and an Half of Veal, cut it into thin Slices, and
lay it in a Stew-pan of a convenient Size to flew the Pullets in 5 cover it, and fet it over a Stove*, or flow
Fire, and when it begins to cleave to the Pan, ftir in a little Flour, ihake the Pan about till it be a little
Brown, then pour in as much Broth as will flew the Fowls, ftir it together, put in a little whole Pepper
and an Onion, and a little Piece of Bacon or Flam $ then lay in your Fowls, cover them clofe, and let them
flew Half an Hour 5 then take them out, lay them on the Gridiron to Brown on the Infide, then lay them
before the Fire to do on the Outfide $ ftrew them over with the Yolk of an Egg, iome Crumbs of Bread,
then bafte them with a little Butter: Let them be of a fine Brown, and boil the Gravy till there is about
enough for Sauce, ftrain it, put a few Muihrooms in, and a little Piece of Butter roll’d in Flour } lay the
Pullets in the Diih, and pour in the Sauce. Garnifti with Lemon.

Note, You may Brown them in an Oven, or fry them, which you pleafe.

Chicken Surprize.

T F a fmall Difh one large Fowl will do, roaft it, and take the Lean from the Bone, cut it in thin Slices,
-* about an Inch long, tofs it up with fix or feven Spoonfuls of Cream, and a Piece of Butter roll’d in
Flour, as big as a Walnut j boil it up, and fet it to cool j then cut fix or feven thin Slices of Bacon round,
place them in a Petty-pan, and put fome Force-Meat on each Side, work them up into the Form of a French
Roll, with raw Egg m your Hand, leaving a hollow Place in the Middle 5 put in your Fowl, and cover
them with fome of the fame Force-Meat, rubbing them fmooth with your Hand with a raw Egg ; make
them of the Height and Bignefs of a French Roll, and throw a little fine grated Bread over them 5 bake
them three Quarters of an Hour in a gentle Oven, or under a baking Cover, till they come to a fine Brown,
and place them on your Mazarine that they may not touch one another, but place them fo that they may
not fall flat in the baking ; or you may form them on your Table with a broad Kitchen Knife, and place

K them

3 8 The Art of Coolery , made Plain and Eafy.

them on the Thing you intend to bake them on : You may put the Leg of a Chicken into one of the
Loaves you intend for the Middle : Let your Sauce be Gravy thickened with Butter and a little Juice of
Lemon. This is a pretty Side Dilli for a firfl Courfe, Summer or Winter, if you can get them.

Mutton Chops in Difguife.

T A ICE as many Mutton Chops as you want, rub them with Pepper, Salt, Nutmeg, and a little Parf-
ley 5 roll each Chop in Half a Sheet of White Paper, well buttered on the Infide, and rolled at each
End dole 5 have lome Hog’s Lard or Beef Dripping boiling in a Stew-pan, put in the Steaks, fry them
of a fine Brown, lay them in yourDiih, and garniih with fry’d Parfley 5 throw lome all over, have a lit¬
tle good Gravy in a Cup ; but take great Care you don’t break the Paper, nor have any Fat in the Dilli,
but kt them be well drained.

Chickens roajled with Force-Meat and Cucumbers .

"T" A K E two Chickens, drefs them very neatly, break the Bread: Bone, and make a Force-Meat thus ;

Take the Fleili of a Fowl and of two Pigeons, with lome Slices of Ham or Bacon, chop them all
well together, take the Crumb of a Penny Loaf loaked in Milk and boiled, then let it to cool * when it is
cool mix it all together, feaion it with beaten Mace, Nutmeg, Pepper, and a little Salt, a very lirtleThyme,
fome Parfley, and a little Lemon-peel, with the Yolks of two Eggs j then fill your Fowls, lpit them,
and tye them at both Ends ; after you have pepper’d the Bread, take four Cucumbers, cut them in two,
and lay them in Salt and Water two or three Hours before ; then dry them, and fill them with lome of
the Force-Meat (which you mud take care to lave) and tye them with a Packthread, flour them, and fry
them of a fine Brown 5 when your Chickens are enough, lay them in the Diih, and untye your Cucumbers,
but take care the Meat don’t come out 5 then lay them round the Chickens with the flat Side downward,
and the narrow End upwards : You mud have lome rich fry’d Gravy and pour into the Diih $ then gar¬
niih with Lemon.

Note , One large Fowl done this Way, with the Cucumbers laid round it, looks very pretty, and is a
very good Diih.

Chickens a la Braife.

V O U mud take a Couple of fine Chickens, lard them, and feafon them with Pepper, Salt, and Mace 5
-*• then lay a Layer of Veal in the Bottom of a deep Stew-pan, with a Slice or two of Bacon, an Onion
cut to Pieces, a Piece of Carrot and a Layer of Beef ; then lay in the Chickens with the Bread downward,
and a Bundle of Sweet Herbs : After that lay a Layer of Beef, and put in a Quart of Broth or Water, co¬
ver it dole, let it flew very loftly for an Hour after it begins to fimmer : In the mean Time, get ready a
Ragoo thus : Take a good Veal Sweetbread, or two, cut them final 1, let them on the Fire, with a very
little Broth or Water, a few CocksCombs, Truffles and Morels, cut fmall, with an Ox Palate, if you have it,
dew them all together till they are enough, and when your Chickens are done, take them up, and keep
them hot 5 then drain the Liquor they were dew’d in, skim the Fat off and pour into your Ragoo 5 add
a Glals Of Red Wine, a Spoonful of Catchup, and a few Mufhrooms, then boil all together with a few
Artichoke Bottoms cut in four, and Alparagus Tops. If your Sauce is not thick enough, take a little
Piece of Butter rolled in Flour, and when enough lay your Chickens in the Diih, and pour your Ragoo
over them. Garniih with Lemon.

Or you may make your Sauce thus : Take the Gravy the Fowls were dew’d in, drain it, skim off the
Fat, have ready Half a Pint of Oyders, with the Liquor drained, put them to your Gravy with a Glafs
of White Wine, a good Piece of Butter rolled in Flour, then boil them all together, and pour over your
"Fowls. Garniih with Lemon.

To marinate Fowls.

T* AKE a fine large Fowl or Turky, raiie the Skin from the Bread Bone with your Finger, then take
’ a Veal Sweetbread and cut it imall, a few Oyders, a few Muihrooms, an Anchovy, fome Pepper, a
little Nutmeg, fome Lemon-peel, and a little Thyme j chop all together fmall and mix with the Yolk
of an Egg, duff it in between the Skin and the Fleih, but take great Care you don’t break the Skin, and
then duff what Oyders you pleafe into the Body of the Fowl. You may lard the Bread of the Fowl
with Bacon, if you chuie it. Paper the Bread, and road it. Make good Gravy, and garniih with
Lemon. You may add a few Muihrooms to the Sauce.

7 he Art of Cookery , made Plain and Eafy .

To broil Chickens.

SLIT them down the Back, and feafon them with Pepper and Salt, lay them on a very clear Fire, and
at a great Diftance 3 let the Infide lie next the Fire till it is above Half done, then turn them, and
take great Care the flefhy Side don’t burn, throw fome fine Ralpings of Bread over it, and let them be of
a fine Brown, but not burnt. Let your Sauce be good Gravy, with Mulhrooms, and garnifh with Lemon
and the Livers broil’d, the Gizzards cur, flalh’d, and broil’d with Pepper and Salt.

Or this Sauce : Take a Handful of Sorrel, dip it in boiling Water, then drain it, and have ready Half
a Pint of good Gravy, a Shalot flared fmall, and iome Parfley boil’d very green 5 thicken it with a Piece
of Butter rolled in Flour, and add a Glals of Red Wine, then lay your Sorrel in Heaps round the Fowls,
and pour the Sauce over them. Garnifh with Lemon.

Note , You may make juft what Sauce you fancy.

Pull'd Chickens.

T"1 AKE three Chickens, boil them juft fit for eating, but not too much 3 when they are boiled enough
flea all the Skin off, and take the white Flefh off the Bones, pull it into Pieces about as thick as
a large Quill, and Half as long as your Finger, have ready a Quarter of a Pint of good Cream and a Piece
of Frefh Butter about as big as an Egg, ftir them together till the Butter is all melted and then put in
your Chickens with the Gravy that came from them, give them two or three Tofles round on the Fire,
put them into a Difh, and lend them up hot.

Note , The Leg makes a very pretty Diih by itfelf, broil’d very nicely with fome Pepper and Salt :
The Livers being broil’d, and the Gizzards broil’d, cut and llafh’d, and laid round the Legs, with
good Gravy-Sauce in the Diih. Garniih with Lemon.

A pretty Way of /l e wing Chickens.

"TAKE two fine Chickens, Half boil them, then take them up in a Pewter or Silver Diih, if you
* have one 3 cut up your Fowls, and feparate all the Joint Bones one from another, and then take out
the Breaft Bones. If there is not Liquor enough from the Fowls add a few Spoonfuls of the Water they
were boil’d in, put in a Blade of Mace, and a little Salt 3 cover it clofe with another Difh, fet it over a
Stove or Chaffing-dilh of Coals, let it ftew till the Chickens are enough, and then lend them hot to Table
in the fame Difh they were ftevv’d in.

Note , This is a very pretty Difh for any fick Perfon, or for a lying-in Lady. For Change it is bet¬
ter than Butter, and the Sauce is very agreeable and pretty.

N. B . You may do Rabbits, Partridges, or more Game this Way.

Chickens Chiringrate.

/’'"UT off their Feet, break the Breaft Bone flat with a Rolling-pin, but take Care you don’t break
the Skin ; flour them, fry them of a fine Brown in Butter, then drain all the Fat out of the Pan, but
leave the Chickens in 5 lay a Pound of Gravy Beef cut very thin over your Chickens, and a Piece of Veal
cut very thin, a little Mace, two or three Cloves, fome Whole Pepper, an Onion, a little Bundle of Sweet
Herbs, and a Piece of Carrot, and then pour in a Quart of boiling Water 3 cover it clofe, let it ftew for a
Quarter of an Hour, then take out the Chickens and keep them hot 5 let the Gravy boil till it is quite
rich and good, then ftrain it off and put it into your Pan again with two Spoonfuls of Red Wine, and a
few Mulhrooms 3 put in your Chickens to heat, then take them up, lay them into your Di/h, and pour
your Sauce over them. Garnifh with Lemon, and a few Slices of cold Ham warm’d in the Gravy.

Note, You may fill your Chickens with Force-Meat and lard them with Bacon, and add Truffles, Mo¬
rels, and Sweetbreads cut fmall, but then it will be a very high Diih.

Chickens boiled with Bacon and Sellery.

BOIL two Chickens very white in a Pot by themlejves, and a Piece of Ham, or good thick Bacon 5
boil two Bunches of Sellery tender, then cut them about two Inches long, all the white Part, put it
into a Sauce-pan with Half a Pint of Cream, a Piece of Butter rolled in Flour, and fome Pepper and
Salt 3 let it on the Fire, and fliake it often : When it is thick and fine, lay your Chickens in the Diih
and pour the Sauce in the Middle, that the Sellery may lie between the Fowls, and garniih the Difh all
round with Slices of Ham or Bacon.

Note, If you have cold Ham in the Houle, that cut into Slices and broil’d does full as well, or better,
to lay round the Diih.

Chickens

4©

The Art of Cookery , made Plain and Eafy.

Chickens with Tongues. A good Difh for a great deal of Company .

TAKE fix frnall Chickens boiled very white, fix Hogs Tongues boiled and peeled, a Cauliflower
boiled very white in Milk and Water whole, and a good deal of Spinach boiled green 3 then lay
your Cauliflower in the Middle, the Chickens clofe all round, and the Tongues round them with the
Roots outwards, and the Spinach in little Heaps between the Tongues. Garnilh with little Pieces of Ba¬
con toafted, and lay a little Bit on each of the Tongues.

Scotch Chickens.

f’IRST wafh your Chickens, dry them in a clean Cloth, and finge them, then cut them into Quarters 3
put them into a Stew-pan or Sauce-pan, and juft cover them with Water, put in a Blade or two of
Mace, and a little Bundle of Parfley 3 cover them clofe, and let them ftew Half an Hour, then chop Half
a Handful of clean walh’d Parfley and throw in, and have ready fix Eggs, Whites and all, bear fine 3 let
your Liquor boil up, and pour the Egg all over them as it boils, then fend all together hot in a deep
Difh, but take out the Bundle of Parfley firft. You mull be fure to skim them well before you put in
your Mace, and the Broth will be fine and clear.

Note, This is alfo a very pretty Difh for fick People, but the Scotch Gentlemen are very fond of it.

To marinate Chickens.

CUT two Chickens into Quarters, lay them in Vinegar for three or four Hours with Pepper, Salt,
a Bay-Leaf, and a few Cloves, make a very thick Batter, firft with Half a Pint of Wine and Flour,
then the Yolks of two Eggs, a little melted Butter, fome grated Nutmeg, and chopp’d Parfley 5 beat all
very well together, dip your Fowls in the Batter, and fry them in a good deal of Hogs Lard, which
muft firft boil before you put your Chickens in 5 let them be of a fine Brown, and lay them in your Difh
like a Pyramid, with fry’d Parfley all round them. Garnilh with Lemon, and have fome good Gravy
in Boats or Bafons.

To few Chickens.

TAKE two Chickens, cut them into Quarters, wafh them clean, and then put them into a Sauce-pan ;

put to them a Quarter of a Pint of Water, Half a Pint of Red Wine, fome Mace, Pepper, a Bundle
of Sweet Herbs, an Onion, and a few Rafpings 3 cover them clofe, let them ftew Half an Hour, then
take a Piece of Butter about as big as an Egg rolled in Flour, put it in, and cover it clofe for five or fix
Minutes, fliake the Sauce-pan about, and then take out the Sweet Herbs and Onion. You may take the
Yolks of two Eggs, beat and mix’d with them 3 if you don’t like it, leave them out. Garnilh with
Lemon.

Ducks a la Mode.

TAKE two fine Ducks, cut them into Quarters, fry them in Butter a little Brown, then pour out all
the Fat, and throw a little Flour over them 5 add Half a Pint of good Gravy, a Quarter of a Pint
of Red Wine, two Shalots, an Anchovy, and a Bundle of Sweet Herbs 3 cover them clofe, and let them
ftew a Quarter of an Hour 3 take out the Herbs, skim off the Fat, and let your Sauce be as thick as Cream.
Send it to Table, and garnilh with Lemon.

To drefs a Wild Duck the befi Way.

FIRST Half roaft it, then lay it in a Difh, carve it, but leave the Joints hanging together, throw a
little Pepper and Salt, and fqueeze the Juice of a Lemon over it, turn it on the Breaft, and prefs it
hard with a Plate, then add to it its own Gravy, and two or three Spoonfuls of good Gravy 3 cover it
clofe with another Difh, and fet it over a Stove for ten Minutes, then lend it to Table hot in the Difh it
was done in, and garnilh with Lemon. You may add a little Red Wine, and a Shalot cut fmall, if you
like it, but it is apt to make the Duck eat hard, unlefs you firft heat the Wine and pour it in juft as it is

P he Art of Cookery, made Plain and Eafy.

To Boil a Duck or Rabbit with Onions.

D OIL your Duck or Rabbit in a good deal of Water, be lure to skim your Water, for there will al-
ways rife a Skim, which if it boil down will difcolour your Fowls, &c. They will take about Half
an Hour boiling; for Sauce, your Onions mult be peel’d, and throw them into Water as you pee! them,
then cut them into thin Slices, boil them in Milk and Water, and skim the Liquor. Half an Hour will boil
them. Throw them into a clean Scive to drain them, put them into a Sauce-pan and chop them imall,
/hake in a little Flour, put to them two or three Spoonfuls of Cream, a good Piece of Butter, flew all
together over the Fire till they are thick and fine, lay the Duck or Rabbit in the Difh, and pour the
Sauce all over ; if a Rabbit you muff cut. off the Head and cut it in two, and lay it on each Side the Difh.

Or you may make this Sauce for change: Take one large Onion, cut it final!, half a Handful of Par/ley
clean waflied and picked, chop it fmall, a Lettuce cut Imall, a Quarter of a Pint of good Gravy, a good
Piece of Butter rolled in a little Flour; add a little Juice of Lemon, a little Pepper and Salt, let all
flew together for Half an Hour, then add two Spoonfuls of Red Wine; this Sauce is moft proper for a
Duck; lay your Duck in the Difh, and pour your Sauce over it.

To drefs a Duck with Green Peas.

HUT a deep Stew-pan over the Fire, with a Piece of frefh Butter, finge your Duck and flour it,
turn it in the Pan two or three Minutes, then pour out all the Fat, but let the Duck remain in the Pan ;
put to it Half a Pint of good Gravy, a Pint of Peas, two Lettuces cut Imall, a imall Bundle of Sweet Herbs,
a little Pepper and Salt, cover them clofe, and let them flew for Half an Hour, now and then give the Pan
a fhake; when they are juft done grate in a little Nutmeg, and put in a very little beaten Mace, and
thicken it either with a Piece of Butter rolled in Flour, or the Yolk of an Egg beat up with two or three
Spoonfuls of Cream ; /hake it all together for three or four Minutes, take out the Sweet Herbs, lay the
Duck in the Di/h and pour the Sauce over it : You may garni/h with boiled Mint chopped, or let it alone.

To drefs a Duck with Cucumbers.

nr* AKE three or four Cucumbers, pare them, take out the Seeds, cut them into little Pieces, lay them
■*- in Vinegar for two or three Hours before, with two large Onions peeled and fliced, then do your
Duck as above ; then take the Duck out, and put in the Cucumbers and Onions, firft drain them in a Cloth,
Jet them be a little Brown, /hake a little Flour over them, in the mean time let your Duck be ftewing
in the Sauce-pan with Half a Pint of Gravy for a Quarter of an Hour, then add to it the Cucumbers and
Onions, with Pepper and Salt to your Palate, a good Piece of Butter rolled in Flour, and two or three
Spoonfuls of Red Wine, /hake all together, and let it ftew together for eight or ten Minutes, then take
up the Duck and pour the Sauce over it.

Or you may roaft your Duck and make this Sauce and pour over it, but then a Quarter of a Pint of
Gravy will be enough.

To drefs a Duck a la Braife.

TP A K E a Duck, lard it with little Pieces of Bacon, feafon it infide and out, with Pepper and Salt, lay
a Layer of Bacon, cut thin, in the bottom of a Stew-pan, and then a Layer of lean Beef cut thin,
then lay on your Duck with fome Carrot, an Onion, a little Bundle of Sweet Herbs, a Blade or two of
Mace, and lay a thin Layer of Beef over the Duck, cover it clofe and let it over a /low Fire for eight or
ten Minutes, then take off the Cover and /hake in a little Flour, give the Pan a /hake, pour in a Pint of
/mall Broth or boiling Water, give the Pan a /hake or two, cover it clofe again, and let it ftew
Half an Hour, then take off the Cover, take out the Duck and keep it hot, let the Sauce boil till there
is about a Quarter of a Pint or little better, then /train it and put it into the Stew-pan again,
with a Glafs of Red Wine; put in your Duck, /hake the Pan and let it ftew four or five
Minutes, then lay your Duck into your Diih and pour the Sauce over it and garni/h with Lemon. If you
love your Duck very high, you may fill it with the following Ingredients : Take a Veal Sweetbread cut in
fix or eight Pieces, a few Truffles, icme Oyfters, a little Sweet Herbs and Parfley chopped fine, a little Pep¬
per, Salt, and beaten Mace; fill your Duck with the above Ingredients, tye borh Ends tight, and drefs it as
above; or you may fill it with Force-Meat made thus : Take a little Piece of Veal, take all the Skin and
Fat off, beat it in a Mortar with as much Sewet, and an equal Quantity of Crumbs of Bread, a few Sweet
Herbs, lome Par/ley chopped, a little Lemon-peel, Pepper, Salt, beaten Mace, and Nutmeg, mix it up
with the Yolk of an Egg.

You may ftew an Ox’s Palate tender, and cut it into Pieces, with fome Artichoke Bottoms cut into
four, and tolled up in the Sauce; you may lard your Duck or let it alone, juft as you pleale, for my part
I think it belt without.

The Art of Cookery , made Plain and Eafy.

To Boil Ducks the French Way.

T ET your Ducks be larded and half roafted, then take them off the Spit, put them into a large
■*— ' earthen Pipkin, with Haifa Pint of Red Wine, and a Pint of good Gravy, fome Chefnuts, firil
roafted and peeled, Half a Pint of large Oyfters, the Liquor ftrained and the Beards taken ofF, two or three
little Onions minced final!, a very little ftrtpped Thyme, Mace, Pepper, and a little Ginger beat fine ; co¬
ver it clofe and let them ftew Half an Hour over a flow Fire, and the Cruft of a French Roll grated when
you put in your Gravy and Wine; when they are enough take them up and pour the Sauce over them.

To drefs a Goofe with Onions or Cabbage.

TO drefs a Goofe with Onions or Cabbage, fait the Goofe for a Week, then boil it ; it will take an
Hour; you may either make Onion Sauce as we do for Ducks, or Cabbage boiled, chopped, and
ftewed in Butter with a little Pepper and Salt; lay the Goofe in the DiJh, and pour the Sauce over it:
It eats very good with either.

Dir eft ions for roafting a Goofe.

rT'' AKE Sage, wa/h it, pick it clean, chop it fmall, with Pepper and Salt; roll them in Butter and put
* them into the Belly; never put Onion into any thing unlefs you are lure every body loves it; take
Care that your Goole be clean pick’d and wafti’d; I think the beft way is to fcald a Goofe, and then you
are lure it is clean, and not lo ltrong: Let your Water be Raiding hot, and dip in your Goofe for a Mi¬
nute, then all- the Feathers will come off clean; when it is quite clean wafti it with cold Water, and dry
it with a Cloth; roaft it and bafte it with Butter, and when it is half done throw fome Flour over it,
that it may have a fine Brown; three Quarters of an Hour will do it at a quick Fire, if it is not too large,
otherwife, it will require an Hour ; always have good Gravy in a Bafon, and Apple-Sauce in another.

A green Goofe.

XJ EVER put any Seafoning into it, unlefs defired ; you mnft either put good Gravy, or green Sauce
in the Difh made thus: Take a Handful of Sorrel, beat it in a Mortar, and fqueeze the Juice out,
add to it the Juice of an Orange or Lemon, and a little Sugar, heat it in a Pipkin, and pour it into your
Difh, but the beft way is to put Gravy in the Difh, and green Sauce in a Cup or Boat; or made thus:
Take Half a Pint of the Juice of Sorrel, a Spoonful of White Wine, a little grared Nutmeg, a little
grated Bread, boil thefe a Quarter of an Hour ibftly, then ftrain it and put it into the Sauce-pan again,
and l'weeten it with a little Sugar, give it a boil and pour it into a Difh or Bafon; fome like a little
Piece of Butter rolled in Flour and put into it.

To dry a Goofe.

O ET a fat Goofe, take a Handful of common Salt, a Quarter of an Ounce of Salt-Petre, a Quarter of
a Pound ofcoarle Sugar, mix all together, and rub your Goofe very well, let it lie in this Pickle a
Fortnight, turning and rubbing it every Day, then roll it in Bran and hang it up in a Chimney where
Wood-Smoke is for a Week, if you have not that Conveniency fend it to the Bakers, the Smoke of the
Oven will dry it, or you may hang it in your own Chimney, not too near the Fire, but make a Fire un¬
der it, and lay Horfe-Dung and Saw-Duft on it, and that will fmother and fmoke-dry it; when it is well
dried keep it in a dry Place, you may keep it two or three Months or more ; when you boil it put it in a
good deal of Water, and be lure to skim it well.

Note, You may boil Turnips, or Cabbage boiled and ftewed in Butter, or Onion Sauce.

To drefs a Goole in Ragoo.

ELAT the Breaft down with a Cleaver, then prefs it down with your Hand, skin it, dip it into fcald-
ing Water, let it be cold, lard it with Bacon, leal'on it well with Pepper, Salt, and a little beaten
Mace, then flour it all over, take a Pound of good Beef Sewet cut fmall, put it into a deep Stew-pan,
let it be melted, then put in your Goofe, let it be Brown on both Sides, when it is Brown put in a Pint of
boiling Water, an Onion or two, a Bundle of Sweet Herbs, a Bay-Leaf, fome whole Pepper, and a few
Cloves, cover it clofe, and let it ftew foftly, till it is tender; about Half an Hour will do it if fmall, if a
large one three Quarters of an Hour ; in the mean time make a Ragoo, boil fome Turnips almoft enough,
fome Carrots and Onions quite enough ; cut them all into little Pieces, put them into a Sauce-pan with

Half

The Art of Cookery , made Plain and Eafy. 43

Half a Pint of good Beef Gravy, a little Pepper and Salt, a Piece of Butter rolled in Flour, let this
flew all together for a Quarter of an Hour 5 take the Gooie and drain it well, then lay it in the Difh,
and pour the Ragoo over it.

Yv here the Onion is difliked leave it out. . You may add Cabbage boiled and chopped fmall.

A Gooie a la Mode.

rF' AKE a large fine Goofe, pick it clean, skin it, and cur it down the Back, Bone it nicely, take the
■* Fat off, then take a dried Tongue, boil it and peel it : Take a Fowl and do it in the lame manner as
the Goofe, feafon it with Pepper, Salt, and beaten Mace, roll it round the Tongue, feaion the Gooie
with the fame, put the Tongue and Fowl in the Goofe, and few the Goofe up again, in the fame Form
it was before 3 put it info a little Pot that will juft hold it, put to it two Quarts of Beef Gravy, a Bundle
of Sweet Herbs and an Onion 3 put fome Slices of Ham, or good Bacon, between the Fowl and Goofe, co¬
ver it clofe, and let it flew an Hour over a good Fire 3 when it begins to boil let it do very foftly, then
take up your Goofe and skim off all the Fat, ftrain it, put in a Glafs of Red Wine, two Spoonfuls of
Catchup, a Veal Sweetbread cut fmall, fome Truffles, Morels, and Mufhrooms 5 a Piece of Butter rol¬
led in Flour, Pepper and Salt if wanted; put in the Gooie again, cover it clofe, and let it flew Half an
Hour longer, then take it up and pour the Ragoo over it. Garnifh with Lemon.

Note , This is a very fine Difh 3 you mud mind to lave the Bones of the Goofe and Fowl and put them
into the Gravy when it is firft let on, and it will be better if you roll fome Beef Marrow between the
Tongue and Fowl, and between the Fowl and Goofe, it will make them mellow and eat fine. You may
add iix or leven Yolks of hard Eggs whole in the Difh, they are a pretty Addition.

To flew Giblets.

ET them be nicely fcalded and picked, break the two Pinion Bones in two, cut the Head in two, and
cut off the Noftrils; cut the Liver in two, the Gizzard in four, the Neck in two 3 flip off the Skin of
the Neck, and make a Pudding w ith two hard Eggs chopped fine, the Crumb of a French Roll ffeeped in
hot Milk two or three Hours, then mix it with the hard Elgg, a little Nutmeg, Pepper, Salt, and a little
Sage chopped fine, a very little melted Butter, ffir it together, tie one End of the Skin, and fill it
with the Ingredients, tie the other End tight, and put all together into a Sauce-pan, with a Quart of good
Mutton-Broth, a Bundle of Sweet Herbs, an Onion, lome whole Pepper, Mace, two or three Cloves tied
up loole in a Muflin Rag, a very little Piece of Lemon-peel 3 cover them clofe and let them flew till
quite tender, then take a lmall French Roll toafled Brown on all Sides, and put it into the Sauce-pan, give
it a fhake, and let it flew till there is juft Gravy enough to eat with them, then take out the Onion,
Sweet Herbs and Spice 3 lay the Roll in the middle, the Giblets round, the Pudding cut into Slices
and laid round, then pour the Sauce over all.

Another Way .

TAKE the Giblets clean picked and wafhed, the Feet skinned, and Bill cut off, the Head cut in two,
the Pinion Eones broke into two, the Liver cut in two, the Gizzard cut into four, the Pipe pull’d
out of the Neck, and the Neck cut in two 3 put them into a Pipkin with Half a Pint of Wafer, fome
whole Pepper, Black and White, a Blade of Mace, a little Sprig of Thyme, a fmall Onion, a little
Cruft of Bread, cover them dole, and fet them on a very flow Fire. Wood Embers is heft. Let them
flew till rhey are quite tender, then take out the Herbs and Onion, and pour them into a little Difh.
Sealon them with Salt.

To roajl Pigeons.

UTLL them with Parfley clean wafhed and chopped, Pepper and Salt rolled in Butter 3 fill the Bellies,
tie the Neck-End dole, lo that nothing can run out, put a Skewer through the Legs, and have a little
Iron on purpofe, with fix Hooks to it, on each Hook hang a Pigeon, fallen one End of a String to the
Chimney, and the other End to the Iron (this is what we call the poor Man’s Spit) flour them, and
bafte them with Butter, turn them gently for fear of hitting the Bars, they will roaft nicely and be full of
Gravy: Take Care that you take them off with Care, not to lole any of the Liquor; you may melt a
very little Butter and put into the Difh; your Pigeons ought to be quite frefh and not too much done ;
this is by much the belt way of doing them, for then they will fwim in their own Gravy, and a very little
melted Butter will do.

When you roaft them on a Spit all the Gravy runs out, or if you fluff them and broil them whole you
cannot lave the Gravy l’o well, though they will be very good with Parfley and Butter in the Difh, or fplit
and broiled with Pepper and Salt.

The Art of Cookery, made Plain and Eafy.

To boil Pigeons.

BOIL them by them/elves, for fifteen Minutes, then boil a hand/ome fquare Piece of Bacon and lay
in the middle; flew lome Spinach to lay round, and lay the Pigeons on the Spinach. Garnilh your
Di/h with Par/ley laid in a Plate before the Fire to crifp. Or you may lay one Pigeon in the middle,
and the reft round, and the Spinach between each Pigeon, and a Slice of Bacon on each Pigeon. Gar-
niih with Slices of Bacon and melted Butter in a Cup.

To d la Daube Pigeons.

TAKE a large Sauce-pan, lay a Layer of Bacon, then a Layer of Veal, a Layer ofcoar/e Beef, and
another little Layer of Veal, about a Pound of Veal, and a Pound of Beef cut very thin ; a Piece of
Carrot, a Bundle of Sweet Herbs, an Onion, fome black and white Pepper, a Blade or two of Mace, four
or five Cloves, and a little Cruft of Bread toafted very Brown ; cover the Sauce-pan dole, let it over a flow
Fire for five or fix Minutes, ihake in a little Flour, then pour in a Quart of boiling Water, lhake it round,
cover it clofe, and let it ftew till the Gravy is quite rich and good, then ftrain it off and skim off all the
Fat; in the mean time fluff the Bellies of the Pigeons with Force-Meat made thus: Take a Pound of
Veal, a Pound of Beef Sewet, beat both in a Mortar fine, an equal Quantity of Crumbs of Bread, lome Pep¬
per, Salt, Nutmeg, beaten Mace, a little Lemon-peel cut /mall, lome Parlley cut lmall, and a very little
Thyme ftripped, mix all together with the Yolk of an Egg, fill the Pigeons, and flat the Breaft down,
flour them and fry them in frelh Butter a little Brown; then pour all the Fat clean out of the Pan, and
put to the Pigeons the Gravy, cover them clofe, and let them ftew a Quarter of an Hour, or till you
think they are quite enough; then take them up, lay them in the Lilli, and pour in your Sauce, on each
Pigeon lay a Bay Leaf, and on the Leaf a Slice of Bacon. You may garnilh with a Lemon notched,
or let it alone.

Note, You may leave out the Stuffing, they will be very rich and good without it, and it is the bell:
way of dreffing them for a fine made Lilh.

Pigeons au Poir.

■JV/f AKE a good Force-Meat as above, cut off the Feet quite, fluff them in the Shape of a Pear, roll
■*-*■* them in the Yolk of an Egg, and then in Crumbs of Bread ; flick a Leg at the Top, and butter a
Difli to lay them in; then lend them to an Oven to bake, but don’t let them touch each other ; when
they are enough lay them in a Diih and pour good Gravy thicken’d with the Yolk of an Egg, or Butter
rolled in Flour; don’t pour your Gravy over the Pigeons. You may garnilh with Lemon. It is a
pretty genteel Difli : Or for Change lay one Pigeon in the middle, the reft round, and ftewed Spinach be¬
tween; poached Eggs on the Spinach. Garnifh with notched Lemon and Orange cut into Quarters, melt¬
ed Butter in Boats.

Pigeons flowed.

*T" AKE a fmall Cabbage Lettuce, juft cut out the Heart and make a Force-Meat as before, only chop
the Heart of the Cabbage and mix with it; fill up the Place you took it out, and tie it acrols with a
Packthread; fry it of a light Brown in frelh Burter, pour out all the Fat, lay the Pigeons round, flat
them with your Hand, and leaion them a little with Pepper, Salt, and beaten Mace (take great Care not
to put too much Salt) pour in Half a Pint of Rhenijb Wine, cover it dole, and let it ftew about five or
fix Minutes ; then put in Half a Pint of good Gravy ; cover them clofe and let them ftew Half an Hour ;
take a good Fiece of Butter rolled in Flour, lhake it in, when it is fine and thick take it up, untie it, lay
the Lettuce in the middle, and the Pigeons round; Iqueeze in a little Lemon-Juice, and pour the Sauce
all over them: Stew a little Lettuce and cut it into Pieces for Garci/h, wuth pickled red Cabbage.

Note, Or for Change you may fluff your Pigeons with the lame Force-Meat, and cut two Cabbage-
Lettuces into Quarters, and ftew as above ; lb lay the Lettuce between each Pigeon, and one in the mid¬
dle, with Lettuce round it, and pour the Sauce all over them.

Pigeons furtout.

pORCE your Pigeons as above, then lay a Slice of Bacon on the Breaft, and a Slice of Veal beat
with the Back of a Knife, and ieafon’d with Mace, Pepper and Salt, tie it on with a fmall Pack¬
thread, or two little fine Skewers is better ; fpit them on a fine Bird-Spit ; roaft them and balte with a
Piece of Butter, then with the Yolk of an Egg, and then bafte them again with Crumbs of Bread, a little
Nutmeg and Sweet Herbs; when enough lay them in your Di/h, have good Gravy ready with Truffles,
Morels and Muihrooms, to pour into your Di/h. Garni/h with Lemon.

Pigeons

The Art of Cookery , made Plain and Eafy .

Pigeons in Compote with white Sauce.

LET your Pigeons be drawn, pick’d, fcalded, and flea’d; then put them into a Stew-pan with Veal
Sweetbreads, Cocks Combs, Mulhrooms, Truffles, Morels, Pepper, Salt, a Pint of thin Gravy,
a little Bundle of Sweet Herbs, an Onion, and a Blade or two of Mace 5 cover them dole, let them flew
Half an Hour, then take out the Herbs and Onion, then beat up the Yolk of two or three Eggs, and
i'ome chopped Parfley in a Quarter of a Pint of Cream, and a little Nutmeg, mix all together, and ftir it
one way till thick 5 lay the Pigeons in the Dilh, and the Sauce all over. Garnilh with Lemon.

A French P upton of Pigeons.

HP AKE Savoury Force-Meat rolled out like Pafte, put it in a butter’d Difh, lay a Layer of very
thin Bacon, lquab Pigeons fliced, Sweetbread, Afparagus Tops, Mufhrooms, Cocks Combs, a Pa¬
late boiled tender and cut into Pieces, and the Yolks of hard Eggs ; make another Force-Meat and lay over
like a Pie, bake it, and when enough turn it into a Difh, and pour Gravy round it.

Pigeons boiled with Rice.

'T'AKE Ex Pigeons, fluff their Bellies with Parfley, Pepper and Salt, roll in a very little Piece of
-* Butter; put them into a Quart of Mutton-Broth, with a little beaten Mace, a Bundle of Sweet Herbs,
and an Onion; cover them dole, and let them boil a full Quarter of an Hour; then take out the Onion
and Sweet Herbs, and take a good Piece of Butter rolled in Flour, put it in and give it a fhake, feafon it
with Salt if it wants it, then have ready Half a Pound of Rice boiled tender in Milk; when it begins to
be thick (but take great Care it don’t burn too) take the Yolks of two or three Eggs, beat up with two
or three Spoonfuls of Cream and a little Nutmeg, ftir it together till it is quite thick, then take up
the Pigeons and lay them in the Dilh ; pour the Gravy to the Rice, ftir all together and pour over the
Pigeons. Garnifh with hard Eggs cut into Quarters.

Pigeons tranfmogrified.

TAKE your Pigeons, feafon them with Pepper and Salt, take a large Piece of Butter, make a Puff
Pafte, and roll each Pigeon in a Piece of Pafte; tie them in a Cloth fo that the Pafte don’t break ;
boil them in a good deal of Water. They will take an Hour and Half boiling; untie them carefully
that they don’t break ; lay them in the Dilh, and you may pour a little good Gravy into the Difh; they
will eat exceeding good and nice, and will yield Sauce enough of a very agreeable Relifh.

Pigeons in Fricandos.

A FTE R having trufled your Pigeons with their Legs in their Bodies, divide them in two, and lard
them with Bacon; then lay them in a Stew-pan with the larded Side downwards, and two whole
Leeks cut Imall, a couple of Ladlefuls of Mutton Broth, or Veal Gravy; cover them dole over a very
flow Fire, and when they are enough make your Fire very brisk, to wafte away what Liquor remains;
when they are of a fine Brown take them up, and pour out all the Fat that is left in the Pan; then pour
in lome Veal Gravy to lool'en what fticks to the Pan, and a little Pepper, ftir it about for two or three
Minutes and pour it over the Pigeons. This is a pretty little Side Dilh.

To roafi Pigeons with a Farce .

"1^/f AKE a Farce with the Livers minced fmall, as much Sweet Sewet or Marrow, grated Bread, and
hard Egg, an equal Quantity of each ; lealon with beaten Mace, Nutmeg, a little Pepper, Salt,
and a little Sweet Herbs; mix all thele together with the Yolk of an Egg, then cut the Skin of your
Pigeon between the Legs and Body, and very carefully with your Fingers raile the Skin from the Flefh,
but take Care you don’t break it; then force them with this Farce between the Skin and Flefh; then trufs
the Legs dole to keep it in; lpit them and roaft them, drudge them with a little Flour, and bafte them
with a Piece of Butter; lave the Gravy which runs from them, and mix it up with a little Red Wine, a
little of the Farce-Meat and fome Nutmeg; let it boil, then thicken it with a Piece of Butter rolled in
Flour, and the Yolk of an Egg beat up, and fome minced Lemon ; when enough, lay the Pigeons in the
Difh and pour in the Sauce. Garnilh, with Lemon.

M To

The Art of Cookery , made Plain and Eafy.

To drefs Pigeons a Soleil.

1^1 R ST Hew your Pigeons in a very little Gravy till enough, and take different Sorts of Flefh ac¬
cording to your Fancy, &c. both of Butchers Meat and Fowl; chop it fmall, feafon it with beaten
Mace, Cloves, Pepper and Salt, and beat it in a Mortar till it is like Pafte; roll your Pigeons in it,
then roll them in the Yolk of an Egg; /hake Flour and Crumbs of Bread thick all over; have ready
fome Beef Dripping or Hogs Lard boiling ; fry them Brown, and lay them in your Di/h. Garni/h with
fry’d Parfley.

Pigeons in a Hole.

TAKE your Pigeons, leafon them with beaten Mace, Pepper and Salt; put a little Piece of Butter in
the Belly, lay them in a Diih and pour a light Batter all over them, made with a Quart of Milk
and Eggs, and four or five Spoonfuls of Flour; bake it, and fend it to Table. It is a good Diih.

Pigeons in Pimlico .

TAKE the Livers with fome Fat and Lean of Ham or Bacon, Mufhrooms, Truffles, Parfley and
Sweet Herbs ; feafon with beaten Mace, Pepper and Salt ; beat all this together with two raw Eggs,
put it into the Bellies, roll them in a thin Slice of Veal, and over that a thin Slice of Bacon ; wrap them
up in white Paper, /pit them on a fmall Spit, and roaft them ; in the mean time, make for them a Ragoo
of Truffles, and Mu/hrooms chopped fmall, with Parfley cut fmall ; put to it Half a Pint of good Veal
Gravy, thicken’d with a Piece of Butter rolled in Flour; an Hour will do your Pigeons; bafte them,
when enough lay them in your Di/h, take off the Paper and pour the Sauce over them. Garni/h with
Patties made thus: Take Veal and cold Ham, Beef Sewet, an equal Quantity, /ome Mu/hrooms, Sweet
Herbs and Spice, chop them fmall, let them on the Fire, and moifteti with Milk or Cream ; then make
a little Puff Pafte, roll it, and make little Patties about an Inch deep and two Inches long; fill them
with the above Ingredients, cover them clo/e and bake them ; lay fix of them round a Diih. This makes
a fine Di/h for a firft Courle.

To jugg Pigeons.

PULL, crop and draw Pigeons, but don’t wafh them; fave the Livers and put them in fcalding Wa¬
ter, and fet them on the Fire for a Minute or two; then take them out and mince them fmall, and
bruife them with the Backof a Spoon ; mix with them a little Pepper, Salt, grated Nutmeg, and Lemon-
peel /hred very fine, chopped Parfley, and two Yolks of Eggs very hard ; bruife them as you do the
Liver, and put as much Sewet as Liver fhaved exceeding fine, and as much grated Bread; work thele to¬
gether with raw Eggs and roll it in fre/h Butter; put a Piece into the Crops and Bellies, and few up the
Necks and Vents; then dip your Pigeons in Water, and feafon them with Pepper and Salt as for a Pie;
then put them in your Jugg, with a Piece of Sellery, flop them clofe, and let them in a Kettle of cold
Water; firft cover them very dole and lay a Tile on the Top of the Jugg, and let it boil three Hours;
then take them out of the Jugg, and lay them into a Di/h, take out the Sellery and put in a Piece of But¬
ter rolled in Flour, /hake it about till it is thick, and pour it on your Pigeons. Garni/h with Lemon.

To flew Pigeons.

O EASON your Pigeons with Pepper, Salt, Cloves, Mace, and fome Sweet Herbs; wrap this Sea-
O foning up in a Piece of Butter, and put it in their Bellies; then tie up the Neck and Vent, and half
roaft them; then put them into a Stew-pan with a Quart of good Gravy, a little White Wine, fome
pickled Mu/hrooms, a few Pepper Corns, three or four Blades of Mace, a Bit of Lemon-peel, a Branch
of Sweet Herbs, a Bit of Onion, and fome Oyfters pickled; let them ftew till they are enough, then
thicken it up with Butter and Yolks of Eggs. Garni/h with Lemon.

Do Ducks the fame way ; you may put Force-Meat in their Bellies, or into both.

To drefs a Calf’s Liver in a Caul.

T AKE off the under Skins and Hired the Liver very fmall, then take an Ounce of Truffles and Mo¬
rels chopped fmall with Parfley ; roaft two or three Onions, rake off their outeimoft Coats, pound
fix Cloves, and a Dozen Coriander Seeds; add them to the Onions, and pound them together in a mar¬
ble Mortar; then take them out and mix them with the Liver, take a Pint of Cream, Haifa Pint of Milk,
and feven or eight new laid Eggs, beat them together, boil them, but do not let them curdle, Hired a
Pound of Sewet as fmall as you can, half melt it in a Pan, and pour it into your Egg and Cream, then
putin your Liver, and mix all well together, feafon it with Pepper, Salt, Nutmeg, and a little Thyme,

T be Art of Cooleryy made Plain and Eafy. 47

and let it {land till it is cold : fpread a Caul over the Bottom and Sides of a Stew-pan, and put in your
hafhed Liver and Cream all together, fold it up in the Caul in the Shape of a Calf’s Liver, then turn it
up-fide down carefully, lay it in a Difh that will bear the Oven, and do it over with beaten Egg, drudge
it with grated Bread, and bake it in an Oven. Serve it up hot for a firft Courfe.

To roafi a Calf’s Liver.

J^ARD it with Bacon, fpit it firft, and roaft it: Serve it up with good Gravy.

To roajl Partridges.

T ET them be nicely roafted but not too much, drudge them with a little Flour and bafte them
7“* moderately, let them have a fine Froth, let there be good Gravy-Sauce in the Difh and Bread-Sauce
in Bafons made thus : Take a Pint of Water, put in a good thick Piece of Bread, lome whole Pepper,
a Blade or two of Mace, boil it five or fix Minutes till the Bread is loft, then take out all the Spice and
pour out all the Water, only juft enough to keep it moift, beat it with a Spoon foft, throw in a little
Salt, and a good Piece of freih Butter, ftir it well together, let it over the Fire for a Minute or two, then
put it into a Boat.

To boil Partridges.

T>OIL them in a good deal of Water, let them boil quick, and fifteen Minutes will be fufficient : For
Sauce, take a Quarter of a Pint of Cream, and a Piece of trelh Butter, as big as a large Walnut, ftir
it one way till it is melted and pour it into the Diih.

Or this Sance: Take a Bunch of Sellery clean wafh’d, cut all the White very {mall, wafti it again
very clean, put it into a Sauce-pan with a Blade of Mace, a little beaten Pepper, and a very little Salt;
put to it a Pint of Water, let it boil till the Water is juft wafted away, then add a Quarter of a Pint of
Cream, and a Piece of Butter rolled in Flour 5 ftir all together, and when it is thick and fine pour it over
the Birds.

Or this Sauce: Take the Livers and bruile them fine, Ibrne Parlley chopped fine, melt a little nice
freih Butter, then add the Livers and Parlley to it, fqueeae in a little Lemon, juft give it a boil and pour
over your B’rds.

Or this Sauce: Take a Quarter of a Pint of Cream, the Yolk of an Egg beat fine, a little Nutmeg
grated, a little beaten Mace, a Piece of Butter as big as a Nutmeg rolled in Flour, and one Spoonful of
White W ine ; ftir all together one way, when fine and thick pour it over the Birds ; you may add a few
Mulhrooms;

Or this Sauce: Take a few Mulhrooms, freih peel and waih them clean, put them in a Sauce-pan
with a little Salt, put them over a very quick Fire, let them boil up, then put in a Quarter of a Pint of
Cream and a little Nutmeg, fhake them together with a very little Piece ot Butter rolled in Flour, give
it two or three ihakes over the Fire, three or four Minutes will do it 5 then pour it over the Birds.

Or this Sauce : Boil FFalf a Pound of Rice very tender in Beef Gravy, lealon with Pepper and Salt and
pour over your Birds: Thele Sauces do tor boiled Fowls, a Quart of Gravy will be enough, and let it
boil till it is quite thick.

To drefs Partridges a la Braife.

rp AKE two Brace, trufs the Legs into the Bodies, lard them, feafon them with beaten Mace, Pepper
and Salt, take a Stew-pan, lay Slices of Bacon at the Bottom, then Slices of Beef, and then S ices
of Veal, all cut thin, a Piece of Carrot, an Onion cut lmall, a Bundle of Sweet Herbs, and lome w lole
Pepper; lay the Partridges with the Brealt downwards ; lay lome thin Slices of Beef and Veal over them,
and lome Parlley Ihred fine 5 cover them and let them ftew eight or ten Minutes over a very flow Fire,
then give your Pan a ihake and pour in a Pint of boiling Water; cover it dole and let it ftew Half an
Hour over a little quicker Fire, then take out your Birds, keep them hot, pour into the Pan a Pint of thin
Gravy, let it boil till there is about Halt a Pint, thenftrain it off and skim off all the Fat; in the mean
time, have a Veal Sweetbread cut lmall. Truffles, Morels, Cocks Combs, and Fowls Livers ftewed in
a Pint of good Gravy Half an Hour, lome Artichoke Bottoms, and Alparagus Tops, both blanch’d in
warm Water, and a few Mulhrooms, then add the other Gravy to this, and put in your Partridges to
heat ; if it is not thick enough take a Piece of Butter rolled in Flour, and tofs up in it ; if you will be
at the Expence, thicken it with Veal and Ham Cullis, but it will be full as good without.

The Art of Cookery , made Plain and Eajy.

To make Partridges Pains.

TAKE two roafted Partridges and the Fleih of a large Fowl, a little parboiled Bacon, a little Mar¬
row or Sweet Sewet chopped very fine, a few Muihrooms and Morels chopped fine, Truffles and
Artichoke Bottoms leafoned with beaten Mace, Pepper, a little Nutmeg, Salt, Sweet Herbs chopped fine,
and the Crumb of a two-penny Loaf l'oaked in hot Gravy; mix all well together with the Yolks of two
Eggs, make your Pains on Paper of a round Figure, and of the Thicknels of an Egg, at a proper Di-
ftance one from another, dip the Point of a Knife in the Yolk of an Egg in order to ihape them, bread
them neatly, and bake them a Quarter of an Hour in a quick Oven; oulerve that the Truffles and Mo¬
rels be boiled tender in the Gravy you ioak the Bread in. Serve them up for a Side Difh, or they will
lerve to Garniih the above Diih, which will be a very fine one for a firft Courie.

Note, When you have cold Fowls in the Houfe this makes a pretty Addition in an Entertainment.

To roajl Pheafants.

"DICK and Draw your Pheafants, and finge them, lard one with Bacon but not the other, fpit them,
■*- rcalt them fine, and pepper them all over the Breaft; when they are juft done flour and bafte them
with a little nice Butter, and let them have a fine white Froth, then take them up and pour good Gravy
in the Difh and Bread Sauce in Plates.

Or you may put "Water-Crefles nicely picked and wafhed, and juft icalded, with Gravy in the Difh,
and lay the Crefles under the Pheafants.

Or you may make Sellery Sauce, ftewed tender, ftrained and mixed with Cream, and poured into the
Diih.

If you have but one Pheafant, take a large fine Fowl about the bignefs of the Pheafant, pick it nicely
with the Head on, draw it and trufs it with the Head turned as you do a Pheafant’s, lard the Fowl all
over the Breaft and Legs with a large Piece of Bacon cut in little Pieces ; when roafted put them both
in a Difh, and no Body will know it: They will take an Hour doing, as the Fire muft not be too brisk.
A Frenchman would order Fiih Sauce to them, but then you quite fpoil your Pheafants.

A ftewed Pheafant.

7’ AKE your Pheafant and ftew it in Veal Gravy, take Artichoke Bottoms parboiled, fome Chefnuts
roafted and blanched; when your Pheafant is enough (but it muft ftew till there is juft enough for
Sauce) then skim it, put in the Cheinuts and Artichoke Bottoms, a little beaten Mace, Pepper and Salt,
juft enough to feafon it, and a Glafis of White Wine, and if you don’t think it thick enough, thicken it
with a little Piece of Butter rolled in Flour, and fqueeze in a little Lemon; pour the Sauce over the
Pheafant, and have fome Force-Meat Balls fry’d and put into the Difh.

Note, A good Fowl will do full as well, truffled with the Head on like a Pheafant; you may fry Sau-
fages inftead of Force-Meat Balls.

To drefs a Pheafant a la Braife.

I AY a Layer of Beef all over your Pan, then a Layer of Veal, a little Piece of Bacon, a Piece of
' Carrot, an Onion ftuck with fix Cloves, a Blade or two of Mace, a Spoonful of Pepper, Black and
"White, and a Bundle of Sweet Herbs; then lay in the Pheafant, lay a Layer of Veal, and then a Layer
of Beef to cover it, let it over the Fire five or fix Minutes, then pour in two Quarts of boiling Water;
cover it dole and let it ftew very foftfy an Hour and Half, then take up your Pheafant and keep it hot,
and let the Gravy Boil till there is about a Pint, then ftrain it off, and put it in again, and put in a Veal
Sweetbread, firft being ftewed with the Pheafant, then put in fome Truffles and Morels, fome Livers of
Fowls, Artichoke Bottoms, Alparagus Tops, if you have them, let all thefe Simmer in the Gravy about
five or fix Minutes, then add two Spoonfuls of Catchup, two of Red Wine, and a little Piece of Butter
rolled in Flour, fhake all together, put in your Phealant, let them ftew all together with a few Muih-
rooms about five or fix Minutes more, then take up the Pheafant and pour your Ragoo all over with a
few Force-Meat Balls. Garniih with Lemon; you may lard it if you chufe it.

To hail a Phealant.

1"* AKE a fine Pheafant, boil it in a good deal of Water, keep your Water boiling, Half an Hour will
do a fmall one, and three Quarters of an Hour a large one ; let your Sauce be Sellery ftewed and
thicken’d with Cream, and a little Piece of Butter rolled in Flour; take up the Pheafant, and pour the
Sauce all over. Garniih with Lemon. Obferve to ftew your Sellery lo, that the Liquor will be all
wafted away before you put your Cream in; if it wants Salt put in fome to your Palate.

T he Jrt of Cookery, made Plain and Eafy .

To roafi Snipes or Woodcocks.

SPIT them on a fmall Bird-Spit, flour them and bafte them with a Piece of Butter, then have ready
a Slice of Bread toafted Brown, lay it in a Dilh, and let it under the Snipes, for the Trail to drop
on to know when they are enough ; take them up and lay them on the Toaft, have ready, for two Snipes,
a Quarter of a Pint of good Beet Gravy hot, pour it into the Dilh, and fet it over a Chafflng-dilh two or
three Minutes. Garnilh with Lemon, and lend them hot to Table.

Snipes in a Stir tout, or Woodcocks.

nr AKE Force-Meat, made with Veal, as much Beef Sewet chopped and beat in a Mortar, with an
^ equal Quantity of Crumbs of Bread ; mix in a little beaten Mace, Pepper and Salt, lome Parfley,
and a litcle Sweet Herbs, mix it with the Yolk of an Egg, lay lome of this Meat round the Dilh, then
lay in the Snipes, being firft drawn and Half roafted; take Care of the Trail, chop it and throw it all
over the Dilh.

Take fome good Gravy, according to the Bignefs of your Surtout, lome Truffles and Morels, a few
Mulhrooms, a Sweetbread cut into Pieces, Artichoke Bottoms cut lmall, let all flew together, lhake
them, take the Yolks of two or three Eggs, according as you want them, beat them up with a Spoonful
or two of White Wine, and ftir all together one way, when it is thick take it off, let it cool, and pour it
into the Surtout; have the Yrolks of a few hard Eggs put in here and there, fealon with beaten Mace,
Pepper, and Salt, to your Tafte; cover it with the Force-Meat all over, rub the Yolks of Eggs all over
to colour it, then lend it to the Oven, Half an Hour does it; lend it hot to Table.

To boil Snipes or Woodcocks.

BOIL them in good ftrong Broth, or Beef Gravy, made thus: Take a Pound of Beef, cut it into
little Pieces, put it into two Quarts of W'ater, an Onion, a Bundle of Sweet Herbs, a Blade or two
of Mace, fix Cloves, and lome whole Pepper; cover it dole, let it boil till about Half is wafted, then
llrain it off, put the Gravy into a Sauce pan with Salt enough to fealon it, take the Snipes and gut them
clean (but take Care of the Guts) put them into the Gravy and let them boil, cover them clofe, and ten
Minutes will boil them, if they keep boiling 5 in the mean time, chop the Guts and Liver lmall, take
a little of the Gravy the Snipes are boiling in, and ftew the Guts in with a Blade of Mace; take fome
Crumbs of Bread, and have them ready iry’d in a little frelh Butter crifp, of a fine light Brown ; you
muff take about as much Bread as the infide of a ftale Roll, and rub them fmall into a clean Cloth, when
they are done let them ftand r.ady in a Plate before the Fire.

When your Snipes are ready take about Half a Pint of the Liquor they are boiled in, and add to the
Guts, two Spoonfuls of Red Wine, and a Piece of Butter, about as big as a Walnut, rolled in a little
Flour, let them on the Fire, lhake your Sauce-pan often (but don’t ftir it with a Spoon) till the Butter
is all melted, then put in the Crumbs, give your Sauce-pan a lhake, take up your Birds, lay them in the
Dilh, and pour this Sauce over them. Garnilh with Lemon.

To drefs Ortolans.

SPIT them fideways, with a Bay-Leaf between, bafte them with Butter, and have fry ’d Crumbs of
Bread round the Dilh. Drefs Quails the lame way.

To drefs Ruffs and Reifs.

THEY are Lincoltijbire Birds, and you may fatten them as you do Chickens, with White Bread,
Milk and Sugar; they feed fall and will die in their Fat if not killed in time; truls them crofs legg’d
as you do a Snipe, Ipit them the fame way, but you muft gut them, and you mull have good Gravy in
the Dilh thicken’d with Butter and a Toaft under them 3 ferve them up quick.

To drefs Larks.

C PIT them on a little Bird-Spit, roaft them, and when enough have a good many Crumbs of Bread,
ffy’d and throw all over them, and lay them thick round the Dilh.

Or they make a very pretty Ragoo with Fowls Livers ; firft fry the Larks and Livers very nicely,
then put them into fome good Gravy to ftew, juft enough for Sauce, with a little Red Wine. Garnilh
with Lemon.

The Art of Cookery , made Plain and Eafy.

To drefs Plovers.

TO two Plovers take two Artichoke Bottoms boiled, fome Chefnuts roafted and blanched, fome
Skirrets boiled, cut all very fmall, mix it with fome Marrow or Beef Sewer, the Yolks of two hard
Eggs, chop all together, leafon with Pepper, Salt, Nutmeg and a little Sweet Herbs, fill the Body of
the Plover, lay them in a Sauce-pan, put to them a Pint of Gravy, a Glafs of White Wine, a Blade or
two of Mace, fome roafted Chelnuts blanched, and Artichoke Bottoms cut into Quarters, two or three
Yolks of hard Eggs, and a little Juice of Lemon; cover them dole, and let them ftew very loftly an
Hour j if you find the Sauce is not thick enough, take a Piece of Butter rolled in Flour, and pur into the
Sauce, ftiake it round, and when it is thick take up your Plover and pour the Sauce over them. Garnifh
with roafted Chefnuts.

Ducks are very good done this way.

Or you may roaft your Plover as you do any other Fowd, and have Gravy Sauce in the Difti.

Or boil them with good Sellery Sauce, either White or Brown, juft as you like.

The fame way you may drefs Wigeons.

To drefs Larks Pear fajbion, .

YOU muft trufs the Larks dofe, and cut off the Legs, feafon them with Salt, Pepper, Cloves and
Mace, make a Force-Meat thus : Take a Veal Sweetbread, as much Beef Sewet, a few Morels and
Mufhrooms, chop all fine together, fome Crumbs of Bread, and a few Sweet Herbs, a little Lemon-peel
cut fmall, mix all together with the Yolk of an Egg, wrap up every Lark in Force-Meat, and Ihape
them like a Pear, ftick one Leg in the Top like the Stalk of a Pear, rub them over with the Yolk of
an Egg and Crumbs of Bread, bake them in a gentle Oven, ferve them without Sauce, or they make a
good Garnifh to a very fine Difti.

You may ufe Veal if you have not a Sweetbread.

To drefs a Hare.

to roafting of a Hare I have given full Directions in the Beginning of the Book.

A jugged Hare. , <

Z’'* UT it in little Pieces, lard them here and there with little Slips of Bacon, leafon them with a very
little Pepper and Salt, put them into an earthen Jugg, with a Blade or two of Mace, an Onion ftuck
with Cloves, and a Bundle of Sweet Herbs; cover the Jugg or Jar you do it in, lo dole, that nothing
can get in, then fet it in a Pot of boiling Water, keep the Water boiling, and three Hours will do it j
then turn it out into the Diih, and take out the Onion and Sweet Herbs, and lend it to Table hot.

To Jlew a Hare.

CUT it to Pieces, put it into a Stew-pan, with a Blade or two of Mace, fome whole Pepper, Black
and White, an Onion ftuck with Cloves, an Anchovy, a Bundle of Sweet Herbs, and a Nutmeg
cut to Pieces, and cover it with Water; cover the Stew-pan dofe, let it ftew till the Hare is tender, but
not too much done, then take it up, and with a Fork take out your Hare into a dean Pan, ftrain the
Sauce all through a coarle Sieve, empty all out of the Pan, put in the Hare again with the Sauce,
take a Piece of Butter as big as a Walnut rolled in Flour and put in, likewife one Spoonful of Catch¬
up, and one of Red Wine, ftew all together (with a few fre/li Mullirooms, or pickled ones if you
have any) till it is thick and Imooth, then difti it up and lend it to Table. You may cut a Hare in two,
and ftew the Fore-Quarters thus, and roaft the Hind-Quarters with a Pudding in the Belly.

A Hare Civet .

"DONE the Hare and take out all the Sinews, cut one Half in thin Slices, and the other Half in Pieces
an Inch thick, flour them and fry them in a little frelh Butter as Collops quick, and have ready fome
Gravy made good with the Bones of the Hare and Beef, put a Pint of it into the Pan to the Hare, fome
Muftard and a little Elder Vinegar; cover it dole and let it do foftly till it is as thick as Cream, then
difti it up with the Head in the middle.

Portuguese

T he Art of Cookery , made Plain and Eafy.

Portuguefe Rabbits.

T HAVE in the Beginning of my Book given Directions for boiled and roafted. Get fome Rabbits,
A trufs them Chicken-falhion, the Head muft be cur oft, and the Rabbit turned with the Back upwards,
and two of the Legs ftripped to the Claw End, and lo trufTed with two Skewers ; lard them and roaft
them with what Sauce you pleafe ; if you want Chickens, and they are to appear as fuch, they muft be
drefled in this manner, but if otherwile, the Head muft be skewer’d back and come to Table on, with
Liver, Butter and Parfley, as you have for Rabbits, and they look very pretty boiled and trufled in this
manner and l’mothered with Onions ; or if they are to be boiled for Chickens, cut off the Head and cover
them with White Sellery Sauce, or Rice Saupe tofled up with Cream.

Rabbits Surprife.

"D O AST two half grown Rabbits, cut off the Heads dole to the Shoulders and the firft Joints, then
take out all the lean Meat from the Back Bones, cut it lmall, and tofs it up with fix or feven Spoon¬
fuls of Cream or Milk, and a Piece of Butter as big as a Walnut rolled in Flour, a little Nutmeg and a
little Salt, lhake all together till it is as thick as good Cream, and let it to cool; then make a Force-
Meat with a Pound of Veal, a Pound of Sewet, as much Crumbs of Bread, two Anchovies, a little Piece
of Lemon-peel cut fine, a little Sprig of Thyme, and a Nutmeg grated ; let the Veal and Sewet be chop¬
ped very fine, and beat in a Mortar, then mix it all together with the Yolks of two raw Eggs, place it
all round the Rabbits, leaving a long Trough in the Back Bone open, that you think will hold the Meat
you cut out with the Sauce, pour it in and cover it with the Force-Meat, fmooth it all over with your
Hand as well as you can with a raw Egg, fquare at both Ends, throw on a little grated Bread, and but¬
ter a Mazarine, or Pan, and take them from the Drefter where you formed them, and place them on it
very carefully, bake them three Quarters of an Hour till they are of a fine Brown Colour; let your Sauce
be Gravy thickened with Butter and the Juice of a Lemon, lay them into the Dilh and pour in the Sauce.
Garnilh with Orange cut into Quarters, and lerve it for a firft Courfe.

To boil Rabbits.

’TRUSS them for boiling, boil them quick and white: For Sauce take the Livers, boil and Ihred
them, and lbme Parfley ihred fine, and pickled Aftertion Buds chopped fine, or Capers; mix thele
with Half a Pint of good Gravy, a Glais of White Wine, a little beaten Mace and Nutmeg, a little Pep*
per and Salt if wanted, a Piece of Butter as big as a large Walnut rolled in Flour, let it all boil together
till it is thick, take up the Rabbits and pour the Sauce over them. Garnifh with Lemon. You may
lard them with Bacon if it is liked.

To drefs Rabbits in CaJJerole .

"TSIVIDE the Rabb’ts into Quarters, you may lard them or let them alone juft as you pleale, fhakje
fome Flour over them, and try them with Lard or Butter, then put them into an earthen Pipkin witji
a Quart of good Broth, a Glais of White Wine, a little Pepper, and Salt if wanted, a Bunch of Sweet
Herbs, and a Piece of Butter as big as a Walnut rolled in Flour; cover them dole and let them ftew Half
an Hour, then dilh them up and pour the Sauce over them. Garnilh with Seville Orange cut into thin
Slices and notched, the Peel that is cut out lay prettily between the Slices.

Mutton Kebob’d.

TAKE a Loin of Mutton and joint it between every Bone, feafon it with Pepper and Salt moderately,
grate a lmall Nutmeg all over, dip them in the Yolks of three Eggs, and have ready Crumbs of Bread
and Sweet Herbs, and dip them in and clap them together in the fame Shape again, and put it on a lmall
Spit, roaft them before a quick Fire, let a Dilh under and bafte it with a little Piece of Butter, and then
keep balling with what comes from it, and throw lbme Crumbs of Bread all over them as it is a roaftingj
when it is enough take it up, and lay it in the Dilh, and have ready Half a Pint of good Gravy, and what
comes from it, take two Spoonfuls of Catchup, and mix a Tea-Spoonful of Flour with it and put to the
Gravy, llir it together and give it a boil and pour over the Mutton.

Note, You muft oblerve to take off all the Fat of the infide, and the Skin of the Top of the Meat,
and fome of the Fat, if there be too much ; when you put in what comes from your Meat into the Gravy,
oblerve to pour out all the Fat.

A Neck of Mutton, call’d, T he ha fly Dijh.

TAKE a large Pewter or Silver Dilh, made like a deep Soop Dilh, with an Edge about an Inch
deep on the infide, on which the Lid fixes (with a Handle at top) lo fall that you may lift it up
full, by that Handle without falling ; this Dilh is called a Necromancer. Take a Neck of Mutton
about fix Pound, rake off the Skin, cut it into Chops, not too thick, flice a French Roll thin, peel and
flice a very large Onion, pare and flice three or four Turnips, lay a Row of Mutton in the Dilh, on
that a Row of Meat, then a Row of Turnips, and then Onions, a little Salt, then the Meat, and loon;
put in a little Bundle of Sweet Herbs, and two or three Blades of Mace; have a Tea-Kettle of Water
toiling, fill the Dilh and cover it dofe, hang the Dilh on the Back of two Chairs by the Rim, have ,
ready three Sheets of Brown Paper, tare each Sheet into five Pieces, and draw them through youi^

Hand,

5 2 The Art of Cooler y, made Plain and Eafy.

Hand, light one Piece and hold it under the Bottom of the Difh, moving the Paper about ; as fafr as the
Paper'burns light another, till all is burnt, and your Meat will be enough; fifteen Minutes juft does it;
fend it to Table hot in the Dilh.

Note, This Dilh was firft contrived by Mr. Rich , and is much admired by the Nobility.

To drefs a Loin of Pork with Onions.

TAKE a Fore-Loin of Pork and roaft it, as at another time, peel a Quarter of a Peck of Onions, and
llice them thin, lay them iri the Dripping-pan, which muft be very clean, under the Pork, let the
Fat drop on them ; when the Pork is nigh enough, put the Onions into the Sauce-pan, let them fimraer
over the Fire a Quarter of an Hour, ihaking them well, then pour out all the Fat as well as you can,
fhake in a very little Flour, a Spoonful of Vinegar, and three Tea Spoonfuls of Muftard, fhake all
well together, and ftir in the Muftard, let it over the Fire for four or five Minutes, lay the Pork in a
Dilh, and the Onions in a Balon. This is an admirable Difh to thole who love Onions.

To male a Currey the India way.

TAKE two Fowls or Rabbits, cut them into fmall Pieces, and three or four fmall Onions, peeled
and cut very fmall, thirty Pepper Corns, and a large Spoonful of Rice, Brown lorne Coriander
Seeds over the Fire in a clear Shovel, and beat them to Powder, take a Tea Spoonful of Salt, and
mix all well together with the Meat, put all together into a Sauce-pan or Stew-pan, with a Pint of
Water, let it ftew loftly till the Meat is enough, then put in a Piece of frefh Butter, about as big as a
large Walnut, lliake it well together, and when it is lmooth and of a fine Thicknels, difh it up, and lend
it to Table ; if the Sauce be too thick, add a little more Water before it is done, and more Salt if it wants
it. You are to obferve the Sauce muft be pretty thick.

To male a Pellow the India way.

'T" A K E a Piece of pickled Pork and better than Half boil it in aGallon of Water, then take it out and pick
-* out all the Bones, put in two Fowls, and Half a Pound of Rice, a Tea Spoonful of White Pepper, and
a Tea Spoonful of Cloves, when beat fine, twelve very lmall Onions, when you think the Fowls Half
boiled put in the Pork and let it do loftly over a flow Fire till enough, then lay the Fowls in a Dilh,
and the Pork on each Side the Rice 5 if you find it two thin drain it dry, lay it in a Difh and Garnlfh it
with hard Eggs. You muft be lure to take great Care the Rice don’t burn to the Pot.

Another way to male a Pellow.

'T" AKE a Leg of Veal, about twelve or fourteen Pounds Weight, an old Cock skinned, chop both to
* -Pieces, put it into a Pot with five or fix Blades of Mace, (ome whole White Pepper, and three
Gallons of Water, Haifa Pound of Bacon, two Onions and fix Cloves; cover it clofe, and when it boils
Jet it do very loftly, till the Meat is good for nothing and above two Thirds is wafted, then ftrain it, the
next Day put this Scop into a Sauce pan, with a Pound of Rice, let it over a very flow Fire, take great
Care it don’t burn, when the Rice is very thick and dry turn it into a Difh. Garnifh with hard Eggs
cut in two, and have roafted Fowls in another Difh.

Note-, You are to obferve, if your Rice fimmers too fall it will burn, when it corses to be thick; it
muft be very thick and dry, and not the Rice boiled ro a Mummy.

To male Ejjence of Ham.

'T' AKE off the Fat of a Ham, and cut the Lean in Slices; beat them well and lay them in the Bottom
. of a Stew-pan, with Slices of Carrots, Parlhips and Onions; cover your Pan, and let' it over a gen¬
tle Fire; let them ftew till they begin to flick, then fprinkle on a little Flour, and turn them; then moi-
•flen with Broth and Veal Gravy ; leafon them with three or four Mufhrooms, as many Truffles, a whole
Leek, Parfley, and Half a Dozen Cloves, or inllead of a Leek, a Clove of Garlick, put in lome Crufts
of Bread, and let them fimmer over the Fire for a Quarter of an Hour, llrain it and let it away for Ule.
Any Pork Ham does for this, that is well made. .

Rules to be obferve d in all Made-Difhes.

■p I R S T , that the Stew-pans, or Sauce-pans and Covers, be very clean, free from Sand, and well tin¬
ned; and that all the White Sauces have a little Tartnels, and be very lmooth, and of a fine Thick¬
nels, and all the time any White Sauce is over the Fire keep flirring it one way.

And as to Brown Sauce, take great Care no Fat fwims at the Top, but that it be all fmooth alike, and
about as thick as good Cream, and not to tafle of one Thing more than another; as to Pepper and Salt,
Lealon to your Palate, but don’t put too much of either, for that will take away the fine Flavour of every
Thing ; and as to moft Made-Difhes, you may put in what you think proper to inlarge it, or make it good,
as Mufhrooms, pickled, dry’d, frefh, or powder’d; Truffles, Morels, CocksCombs Hewed, Ox Palates
cut in little Bits, Artichoke Bottoms, either pickled, frefh boiled, or dry’d ones loftened in warm Wa¬
ter, each cut in four Pieces, Afparagus Tops, the Yolks of hard Eggs, Force-Meat Balls, &c. The bell
Things to give Sauce a Tartnels are Mufhroom Pickle, White Walnut Pickle, or Lemon Juice.

CHAR

j The Art of Cookery , made Plain and Eajy.

CHAP. III.

Read this Chapter, and you will find how expenfive a French

Cook's Sauce is.

The French Way of Drefing Partridges.

\TtrHEN they are newly picked and drawn, finge them : You muft mince their Liver? with a
W g,t 0f Butter, fome (craped Bacon, green Truffles if you have any, Parfley, Chimbol, Saif,
Pepper, Sweet Herbs, and Alfpice ; the whole being minced together, put it in the Infide of your
Partridges ; then flop both Ends of them ; after which give them a Fry in the Stew-pan, and being done,
fpit them ’and wrap them up in Slices of Bacon and Paper ; then take a Stew-pan, and having put in an
Onion cut into Slices, a Carrot cut into little Bits, with a little Oil, give them a few TofTes over the
Fire ; then moiften them with Gravy, Cullis, a little EfTence of Ham; put therein half a Lemon cut
into Slices, four Cloves of Garlick, a little Sweet Bafil, Thyme, a Bay-Leaf, a little Parfley, Chim¬
bol a Couple of Glaffes of White Wine, and four of the Carcaffes of the Partridges; let them be
pounded, and put them in this Sauce. When the Fat of your Cullis is taken away, be careful to make
it relifhin" ; and after your pounded Livers are put into your Cullis, you muft ftrain them through
a Sieve. * *Your Partridges being done, take them off, as alfo take off the Bacon and Pepper, and lay
them in your Diflh, with your Sauce over them. _

This Difh I do not recommend; for I think it an odd Jumble of Trafh, by that time the Cullis,
the Effence of Ham, and all other Ingredients are reckoned, the Partridges will come to a fine Penny ;
but fuch Receipts as this, is what you have in moft Books of Cookery yet printed.

To Make EfTence of Ham.

TAKE the Fat off a Wejlpbalia- Ham, cut the Lean in Slices, beat them well, and lay them in
the Bottom of a Stew-pan, with Slices of Carrots and Parfnips, and Onion : Cover your Pan, and
fet it over a gentle Fire; let them ftew till they begin to flick, then fprinkle on a little Flour, and
turn them ; then moiften with Broth and Veal-gravy, feafon with three or four Mufhrooms, as many
Truffles, a whole Leek, fome Bafil, Parfley, and half a Dozen Cloves ; or inftead of the Leek, you
may put a Clove of Garlick : Put in fome Cruft of Bread, and let them fimmer over the Fire for three
Quarters of an Hour ; ftrain it, and fet it by for Ufe.

A Cullis for all Sorts of Ragoo.

HAVING cut three Pounds of lean Veal, and half a Pound of Ham, into Slices, lay it into the
Bottom of a Stew-pan, put in Carrots and Parfnips, and an Onion fliced ; cover it, and fet it a
ftewing over a Stove : When it has a good Colour, and begins to flick, put to it a little melted Bacon,
and fhake in a little Flour, keeping it moving a little while till the Flour is fried ; then moiften it with.
Gravy, and Broth, of each alike Quantity, then putin fome Parfley and Bafil, a whole Leek, a Bay-leaf,
fome Mufhrooms, and Truffles minced fmall, three or four Cloves, and the Cruft of two French Rolls :
Let all this fimmer together for three Quarters of an Hour ; then take out your Slices of Veal ; ftrain it,
and keep it for all Sorts of Ragoos. Now compute the Expence, and fee if this Difh cannot be
dreffed full as well without this Expence.

A Cullis for all Sorts of Butcher’s Meat.

\T O U muft take Meat according to your Company. If ten or twelve, you can’t take lefs than a
* Leg of Veal, and a Ham, with all the Fat, and Skin, and Outfide cut off : Cut the Leg cf Veal
in Pieces, about the Bignefsof your Fift, place them in your Stew-pan, and then the Slices of Ham, a
Couple of Carrots, an Onion cut in two, cover it clofe, let it ftew foftly at firft, and as it begins to
be brown, take off the Cover, and turn it to colour it on all Sides the fame ; but take care not to burn
the Meat. When it has a pretty brown Colour, moiften your Cullis with Broth made of Beef, .or
other Meat ; feafon your Cullis with a little fweet Bafil, fome Cloves with fome Garlick; pare' a
Lemon, cut it into Slices, and put it into your Cullis, with fome Mufhrooms. Put into a Stew-pan a
good Lump of Butter, and fet it over a flow Fire; put into it two or three Handfuls of Flour, ftir it
with a wooden Laden, and let it take a Colour ; if your Cullis be pretty brown, you muft put in fome
Flour. Your Flour being brown with your Cullis, then pour it very foftly into your Cullis, keeping
your Cullis ftiring with a wooden Ladle ; then let your Cullis ftew foftly, and skim off the Fat; put
in a Couple of Glaffes of Champaign, or other White Wine ; but take care to keep your Cullis very
thin, fo that you may take the Fat well off, and clarify it. To clarify it, you muft put it on a Stove
that draws well, and cover it clofe, and let it boil without uncovering, till it boils over ; then uncover

O it.

£4. 'Ihe Art of Cookery , Plain and Eajy.

it, and take off the Fat that is round the Stew-pan ; then wipe it off the Cover alfo, and cover it again.
When your Cullis is done, take out the Meat, and ftrain your Cullis through a filk Strainer. This
Cullisis for all Sorts of Ragoo, Fowls, Pies, and Terrines.

Cullis the Italian Way .

PUT into a Stew-pan half a Ladleful of Cullis, as much Effence of Ham, half a Ladleful of
Gravy, as much of Broth, three or four Onions cut into Slices, four or five Cloves of Garlick, a
little beaten Coriander-feed, with a Lemon pared, and cut into Slices, a little fweet Bafil, Mufh-
rooms, and good Oil; put all over the Fire, let it Hew a good Quarter of an Hour, take the Fat well
off, let it be of a good Tafte,' and you may ufe it with all Sorts of Meat and Fifh, particularly with
glazed Fifh. This Sauce will do for a Couple of Chickens, fix Pidgeons, Quails, or Ducklings, and
all Sorts ofTame and Wild Fowl. Now this Italian or French Sauce, is faucy.

Cullis of Crawfifh.

y O U muft get the middling Sort of Crawfifh, put them over the Fire, feafoned with Salt, Pepper,
and Onion cut in Slices : Being done, take them out, pick them, and keep the Tails after they are
fealed, pound the reft together in a Mortar ; the more they are pounded, the finer your Cullis will be.
Take a Bit of Veal, the Bignefsof your Fift, with a fmall Bit of Ham, an Onion cut into four, put
it into fweat gently ; if it fticks but a very little to the Pan, powder it a little. Moiften it with Broth,
put in it fome Cloves, fweet Bafil in Branches, fome Mufhrooms, with Lemon pared and cut in
Slices. Being done, skim the Fat well ; let it be of a good Tafte ; then take out your Meat with a
Skimmer, and go on to thicken it a little, with Effence of Ham ; then put in your Crawfifh, and ftrain
it off. Being ftrained, keep it for a firft Courfe of Crawfifh.

A White Cullis.

/T1 A KE a Piece of Veal, cut it into fmall Bits, with forne thin Slices of Ham, and two Onions cut
into four Pieces ; moiften it with Broth, feafoned with Mufhrooms, a Bunch of Parlley, green
Onions, three Cloves, and fo let it flew. Being ftewed, taking out all your Meat and Roots with a
Skimmer, put in a few Crumbs of Bread, and let it ftew foftly : Take the White of a Fowl, or of a
Couple of Chickens, and pound it in a Mortar. Being well pounded, mix it in your Cullis ; but it
muft not boil, and your Cullis muft be very white ; but if it is not white enough, you muft pound
two Dozen of Sweet Almonds blanched, and put into your Cullis ; then boil a Glafs full of Milk, and
put it in your Cullis : Let it be of a good Tafte, and ftrain it off ; then put it in a fmall Kettle, and
keep it warm. You may ufe it for white Loaves, white Cruft of Bread, and Bifquets,

Sauce for a Brace of Partridges, Pheafants, or any Thing you pleafe .

pOAST a Partridge, pound it well in a Mortar, with the Pinions of four Turkeys, with a Quart
of ftrong Gravy, and the Livers of the Partridges, and fome Truffles; let it fimmer till it be
pretty thick ; let it ftand in a Difh for awhile; then put a Couple of Glaffes of Burgundy into a
Stew-pan, with two or three Slices of Onions, a Clove or two of Garlick, and the above Sauce :
Let it fimmer a few Minutes ; then prefs it through a Hair-bag into a Stew-pan ; add the Effence of a'
Ham ; let it all boil for fome time ; feafon it with good Spices and Pepper ; lay your Partridge, &c. in
the Difh, and pour your Sauce in.

They will ufe as many fine Ingredients to ftew a Pigeon, or Fowl, as will make a very fine Difh,
which is equal with boiling a Leg of Mutton in Champaign.

It would be needlefs to name any more ; though they have much more expenfive Sauce than this. _

However, I think here is enough to fhew the Folly of thefe fine French Cooks. In their own Coun¬
try, they will make a grand Entertainment with the Expence of one of thefe Difhes ; but here they
want the little petty Profit; and by this Sort of legerdemain Sum, fine Eftates are juggled into
France.

The Art of Cookery, ' made Plain and Eafy\

CHAP. IV.

To male a Number of pretty little Difoes , fit for a Supper , or Side -
Dijb. , and little Corner- Difhes for a great Tables and the reft you
have in the Chapter for Lent.

Hog’s Ears Forced, .

T AKE four Hog’s Ears and half boil them, or take them foufed ; makea Force-meat thus : Take
half a Pound of Beef-fuet, as much Crumbs of Bread, an Anchovy, fome Sage, boil and chop
very fine a little Parfley, mix all together with the Yolk of an Egg, a little Pepper, flit your Ears very
carefully to make a Place for your Scuffing, fill them, flour them, and fry them in frefh Butter, till
they are of a fine light Brown ; then pour out all the Fat clean, and put to them half a Pint of Gravy,
2 'Glafs or White Wine, three Tea Spoonfuls of Muftard, a Piece of Butter, as big as a Nutmeg
rolled in Flour, a little Pepper, a fmall Onion whole; cover them clofe, and let them flew foftly
half an Hour, fhaking your Pan now and then. When they are enough, lay them in your Difh,,
and pour your Sace over them ; but firft take out the Onioa. This makes a very pretty Difh ; but
if you would make a fine large Difh, take the Feet, aud cut all the Meat in fmall thin Pieces, and
ifew with the Ears. Seafon with Salt to your Pallat.

To Force Cock’s Combs.

PA R ‘B O IL your Cock’s Combs, then open them with the Point of a Knife at the Grate-end ;

take the White of a Fowl, as much Bacon, and Beef-marrow, cut thefe fmall, and beat them fine
in a Marble Mortar; feafon them with Salt, Pepper, and grated Nutmeg, and mix it up with an Egg;
fill the Combs, and flew them in a little ftrong Gravy foftly for half an Hour; then flice in fome
frefh Mufhrooms, and a few pickled ones ; then beat up the Yolk of an Egg in a little Gravy fturring it ;
Feafon with Salt. When they are enough, difh them up in little Difhes or Plates.

To Preferve Cock’s Combs

LE T them be well cleaned, then put them into a Pot with fome melted Bacon, and boil them a.

little. About half an Hour after, add a little Bay Salt, fome Pepper a little Vinegar, a Lemon
fficed, and an Onion ftuck with Cloves. When the Bacon begins to ftick to the Pot, take them up,
put them into the Pan you would keep them in, lay a clean Lumen Cloth over them, and pour melted
Butter clarified over them, to keep them clofe from the Air. Thefe make a pretty Plate at a Supper.

To Preferv-e or Pickle Pig’s Feet and Ears.

TAKE your Feet and Ears (ingle, and waili them well, fplit the Feet in two, put a Bay-Leaf be¬
tween every Foot ; but in almoftas much Water as will cover them. When they are well (teemed,
add to them Cloves, Mace, whole Pepper and Ginger, Coriander-feed, and Salt, according to your
Difcretion ; put to them a Bottle or two of Rhenifh Wine, according to the Quantity you do, half a
Score Bay-leaves, and a Bunch of Sweet Herbs; Let them boil foftly, till they are very tender; then
take them out of the Liquor, lay them in an earthen Pot, then (train the Liquor over th^m ; when
they are cold, cover them down clofe, and keep them for Ufe.

You fhould let them ftand to be cold ; skim off all the Fat, and then put in the Wine and
Spice.

Thy eat well cold, or at any time heat them in the Jelly, and thicken it with a little Piece of
Butter rolled in Flour, makes a very pretty Difh ; or heat the Ears, and take the Feet clean out of the
Jelly, and roll it in Yolk of Egg, or melted Butter, and then in Crumbs of Bread, and broil them ; or
fry them in frefh Butter ; lay the Ears in the Middle, and the Feet round, and pour the Sauce over ;
or you may cut the Ears in long Slips, wjiich is better; And if you chufe it, make a good brown
Gravy to mix with them, a Glafs of White Wine and l'ome Muftard, thickened with a Piece of But¬
ter rolled in Flour.

To Pickle Ox Palates.

?“p A K E your Palates and wafh them well with Salt and Water, and put them in a Pipkin with
Water and fome Salt ; and when they are ready to boil, skim them well, and put to them
Pepper, Cloves, and Mace, as much as will give them a quick Tafte. When they are boiled tender,
(which will require four or five Hours) peel them and cut them into fmall Pieces, and let them cool;
then make the Pickle of White Wine and Vinegar, an equal Quantity ; boil the Pickle, and put in the
-Spices that were boiled in the Palates ; When both the Pickle and Palates are cold, lay your Palates in a

P Jar>

0 The Art of Cookery , made Plain and Eafy.

Jar, ar,d put to them a few Bay-leaves, and a little frefh Spice ; pour the Pickle ova them, cover
them clofe, and keep them for Ufe.

Of thefe you may at any time make a pretty little Difh, either with brown Sauce or white, or
Butter and Muflard, and a Spoonful of White Wine, or they are ready to put in made Difhes.

To Stew Cucumbers.

PARE twelve Cucumbers, and flice them as thick as a Crown-piece, and put them to drain, and
then lay them in a coarfe Cloth till they are dry, flour them, and fry them brown in Butter ;
pour out the Fat, then put to them fome Gravy, a little Claret, fome Pepper, Cloves, and Mace, and
let them flew' a little ; then roll a Bit of Butter in Flour, and tofs them up feafoned with Salt : You
may add a very little Muihroom-pickle.

To Ragoo Cucumbers.

np A K E two Cucumbers, two Onions, llice them, and fry them in a little Butter ; then drain
them in a Sieve, put them into a Sauce-pan, add fix Spoonfuls of Gravy, two of Wfiite Wine,
a Blade of Mace ; let them flew for five or fix Minutes ; then take a Piece of Butter as big as a Wall-
nut rolled in Flour ; fhake them altogether ; and when it is thick, difh them up.

To make Jumballs.

'"'jp A K E a Pound of fine Flour, and a Pound of fine PowderTugar, make them into a light Paftc,
with Whites of Eggs beat fine ; then add half a Pint of Cream, half a Pound of frefh Butter
melted, and a Pound of blanched Almonds well beat. Kneed them all together thoroughly, with a
little Rofe-water, and cut out your Jumbail in what Figures you fancy; and either bake them in a
gentle Oven, or fry them in frefh Butter, and they make a pretty Side or Corner Difh, You may mek
a little Butter with a Spoonful of Sack, and throw fine Sugar all over the Difh : If you make them in
pretty Figures, they make a fine little Difh.

To make a Ragoo of Onions.

(T' A K E a Pint of little young Onions, peel them, and take four large ones, peal them, and cut
them very fmall ; put a Quarter of a Pound of good Butter into a Stew-pan, when it is melted
and done making a Noife, throw in your Onions, and fry them till they begin to look a little brown ;
then fhake in a little Flour, and fhake them round till they are thick ; throw in a little Salt, and a
little beaten Pepper, and a Quarter of a Pint of good Gravy, and a Tea Spoonful of Muftard. Stir
all together, and when it is well tailed, and of a good Thicknefs, pour it into your Difh, and garnifh
it with fry’d Crnmbsof Bread or Rafpings. They make a pretty little Difh, and are very good. You
may ftrew fine Rafpings in the room of Flour, if you pleafe.

A Ragoo of Oyfters.

p"\P E N twenty large Oyflers, take them out of their Liquor, fave the Liquor, and dip the Oyflers
in a Batter made thus : Take two Eggs, beat them well, a little Lemon-peel grated, a little Nut-
meg grated, a Blade of Mace pounded fine, a little Parfley chopped fine ; beat all together with a little
Flour, have ready fome Butter or Dripping in a Stew-pan, when it boils, dip in your Oyflers, one by
one, into the Batter, and fry them of a fine brown ; then with an Egg-flice take them out, and Jay
them in a Difh before the Fire. Pour the Fat out of the Pan, and fhake a little Flour over the Bottom
of the Pan ; then rub a little Piece of Butter, as big as a fmall Walnut, all over with your Knife,
whilft it is over the. Fire ; then pour in three Spoonfuls of the Oyftcr liquor flrained, one Spoonful of
White Wine, and a Quarter of a Pint of Gravy ; grate a little Nutmeg, flir ail together, throw in
the Oyflers, give the Pan a Tofs round, and when the Sauce is of a good Thicknefs, pour all into the
Difh, .and garnifh with Rafpings.

A Ragoo of Afparagus.

CCRAPE a hundred of Grafs very clean, and throw it into cold Wafer. When you’ have fcraped
all, cut as far as is good and green, about an Inch long, and take two Heads of Endive clean wafhed
and picked, cut it very fmall, a young Lettice clean wafhed, and cut fmall, a large Onion peeled, and
cut fmall, put a Quarter of a Pound of Butter into a Stew-pan, when it is melted, throw in the above
Things: Tofs them about, and fry them ten Minutes ; then feafon them with a little Pepper and Salt,
fhake in a little Flour, tofs them about, then pour in half a Pint of Gravy. Let them flew, till the
Sauce is very thick and good ; then pour all into your Difh. Save a few of the little Tops of the Grafs
to garnifh the Difh,

The Art of Cookery made "Plain and Eajy .

'St

A Ragoo of Livers.

TAKE as many Livers as you would have for your Difh. A Turkey Liver, and fix Fowl Livers,
will make a pretty Difh. Pick the Galls from them, and throw them into cold Water; take the
fix Livers, put them into a Sauce-pan with a Quarter of a Pint of Gravy, a Spoonful of Mufhrooms,
either pickled or frefh, a Spoonful of Ketchup, a little Bit of Butter, as big as a Nutmeg, rolled in
Flour, feafoned with Pepper and Salt to your Palate. Let them ftewfofdy ten Minutes; in the mean
while broil the Turkey’s Liver nicely, lay it in the Middle, and the ftewed Livers round ; pour the
Sauce all over, and garnifh with Lemon.

To Ragoo Colliflowers.

LAY a large Colliflower in Water, then pick it to-pieces, as if for pickling, take a Quarter of a
Pound of Butter, with a Spoonful of ' Water, and melt it in a Stew-pan ; then throw in you;
Colliflowers, and (hake them about often, till they are quite tender ; then fhake in a little Flour, and
tofs the Pan about, feafon them with a little Pepper and Salt, pour in half a Pint of good Gravy, let
them ftew till the Sauce is thick, then pour it all into a little Difh. Save a few little Bits of the Colli-
fiowers, when ftewed in the Butter, to garnifh with.

Sirwed Peas and Lettice.

TAKE a Quart of green Peas, two nice Lettices clean wafhed and picked, cut them fmall a-crofs,
put all into a Sauce-pan, with a Quarter of a Pound of Butter, Pepper and Salt to your Pa¬
late, cover them clofe, and let them ftew foftly, fhaking the Pan often. Let them ftew ten Minutes,
then (hake in a little Flour, tofs them round, and pour in half a Pint of good Gravy ; put in a little
Bundle of Sweet Herbs, and an Onion, with three Cloves, and ]a Blade of Mace ftuck in it. Cover it
clofe, and let them ftew a Quarter of an Hour ; then take out the Onion and Sweet Herbs, and turn it
all into a Difh. If you find the Sauce not thick enough, fhake in a little more Flour, and let it
fimmer, then take it up.

Cod-Sounds broiled with Gravy.

SCALD them in hot Water, and rub them with Salt well ; blanch them, that is, 'take off 2II the black
dirty Skin ; then fet them on in cold Water, and let them fimmer till they begin to be tender ;
take them out and flour them, and broil them on the Gridiron ; in the mean time take a little good
Gravy, a little Muftard, a little Bit of Butter rolled in Flour, give it a boil, feafon it with Pepper and
Salt, lay the Sounds in your Difh, and pour the Sauce over them.

A Forced Cabbage.

'"p A K E a fine White-heart Cabbage, about as big as a Quarter of a Peck, lay it in Water two or
three Hours, then half boil it, fet it in a Gullendar to drain, then very carefully cut out the Heart,
but take great Care not to break off any of the outfide Leaves, fill it with Force-meat made thus :
Take a Pound of Veal, half a Pound of Bacon, Fat and Lean together, cut them fmall, and beat them
fine in a Mortar, with four Eggs boiled hard ; feafon with Pepper and Salt, a little beaten Mace, a
very little Lemon-peel cut fine, fome Parfley chopped fine, a very little Thyme, two Anchovies ; when
thefe are beat fine, take the Crumb of a ftale Role, and fome Mufhrooms, if you have them, either
pickled or frefh, the Heart of the Cabbage you cut out chopped fine. Mix all together with the Yolk
of an Egg, then fill the hollow Part of the Cabbage, and tye it with a Pack-thread, then lay fome
Slices of Bacon in the Bottom of a Stew-pan, or Sauce-pan, and on that a Pound of coarfe lean Beef,
cut thin, put in the Cabbage, cover it clofe, and let it ftew over a flow Fire, till the Bacon begin to ftick
to the Pan, fhake in a little Flour, then pour in a Quart of Broth, an Onion ftuck with Cloves, two
Blades of Mace, fome whole Pepper, a little Bundle of Sweet Herbs, cover it clofe, and let it ftew very
foftly an Hour and half, put in a Glafs of Red Wine, give it a boil, then take it up, and lay it in
the Difh, and drain the Gravy and pour over, untye it firft. This is a fine Side-difh ; and the next Day
makes a fine Hafh, with a Veal Stake nicely broiled, and laid on it.

Stewed Red Cabbage.

'T* A K E a red Cabbage, lay it in cold Water an Hour, then cut it into thin Slices a-crofs, and cut it
-*• into little pieces. Put it into a Stew-pan, with a Pound of Saufages, a Pint of Gravy, a little Bit
of Ham or lean Bacon, cover it clofe, and let it ftew half an Hour ; then take the Pan’off the Fire, and
skim off the Fat ; fhake in a little Flour, and fet it on again ; let it ftew two or three Minutes, then
lay the Saufages in your Difh, and pour the reft all over. You may, before you take it up, put in
half a Spoonful of Vinegar.

Savoys

Tic Art of Cookery, tncde Plain and Eajy.

Savoys Forced and Stewed.

WAKE two Savoys, fill one with Force-meat, and the other without. Slew them with Gravy,
T Teafon them with Pepper and Salt, and when they are near enough take a Piece of Butter as brg.
as a £« Wallnut, rolled in Flour, and put in. Let them flew till they are enough, and the Sauce
thick ; then lay them in your Difli, and pour the Sauce over them. Tbete Things are beft done on a

Stove.

To Force Cucumbers.

'TAKE three large Cucumbers, (coop out the Pith, All them with fry’d Onions, fafoned with Pep-
1 per and Salt ; put on the P.ece, you cut off again, few it with a coarfe Thread, and fry them ;n
the Butter the Onions was fry’d in ; then pour out the Butter and (hake m t, . little F buy pour m
half a Pint of Gravy, (hake it round, and put in the Cucumbers ;; feafon it wtth a little Pepper and
Salt ; let them (lew foftly tiS they ate tender, then lay them in a Plate, and pour the Gravy over them ;
or you may force them with any Sort .of Force-meat you fancy, and fry them m Hogs-lard; and then
itew them in Gravy and Red Wine.

Fry' d Saufages.

rp'AK E half a Pound of Saufages, and fix Apples ; (lice four about as thick as a Crown ; cut the
A other two in Quarters, fry them with the Saufages of a fine light-brown ; lay the Saufages in the

Middle of the Di(h, and the Apples rouhd ; garnifli with the quarter d Apples.

Stewed Cabbage and Saufages fry’d is a good Difh ; then heat cold Peas-pudding m the Pan, lay it in a
Dilh, and the Saufages round, heap the Pudding in the Middle, and lay the Saufages all round thick,
up Edge-ways, and one in the Middle at length. t

Collup and Eggs.

pUT either Bacon, pickled Beef, or hung Mutton into thin Slices, broil them nicely, lay them
^ in a Difh before the Fire, have ready a Stew-pan of Water boiling, break asmany Eggs as you
have Callups, break them one by one in a Cup, and pour them into the Stew-pan. When the White
of the Egg begins to harden, and all fook of a clear white, take them up one by one m an Egg-fl.ce,
and lay them on the Collups.

To Drefs Cold Fowl or Pigeon.

PUT them in four Quarters, beat up an Egg or two according to what you drefs, grate a little Nut-
meg in, a little Salt, fome Parfiey chopped, a few Crumbs of Bread, beat them well together, dip
them in this Batter, and have ready fome Dripping hot in a Stew-pan, in which fry them ot a fine
Jiaht brown j have ready a little good Gravy, thickened with a little Flour, mix with a Spoonful of
Ketchup, lay the Fry in the Difh, and .pour the Sauce over. Garmfh with Lemon; a few Mulh-
rcoms, if you have any. A Cold Rabit eats well done thus.

To Mince Veal.

U T vour Veal as fine as poflible ; but don’t chop it. Grate a little Nutmeg over it, (bread a
^ little Lemon-peel very fine, throw a very little Salt on it, drudge a little Flour over it. To a
large Plate of Veal, take four or five Spoonfuls of Water, let it bod, then put m the\eal, with a
Piece of Butter, as big as an Egg, ftir it well together ; when it is all thorough hot, it is enough. Have
readv a very thin Piece of Bread toafted brown, cut it into three Corner Sippets, lay it round the Plate,
and pour in the Veal. Juft before you pour it in, fqueeze in halt a Lemon, or half a Spoonful of
Vinegar ; garnifli with Lemon. You may put Grav.y in the room ot Water, if you love it ftrong ; but
it is better without.

To Fry Cold Veal.

UT it in Piecesabout as thick asLIalf a Crown, and as long as you pleafe ; dip them in the Yolk
of an Eg”-, and then in Crumbs of Bread, with a few Sweet Herbs, and thread Lemon-peel in it ;
mate a little Nutmeg over them, and fry them in frefti Butter. The Butter muft be hot, juft enough
to fry them in ; in the mean time make a little Gravy of the Bone of the Veal. When the Meat is
fry’d, take it out with a Fork, and lay it in a Difh before the Fire ; then {hake a little Flour into the
Pan, and ftir it round ; then put in the Gravy, fqueeze in a little Lemon, and pour it over the Veai.
Garnifh with Lemom

The Art of Cookery , made Plain and Eafy.

To T of up Cold Veal White.

CU T the Veal into little thin Bits, put Milk enough to it for Sauce, grate in a little Nutmeg, a
very little Salt, z little Piece of Butter rolled in Flour : To half a Pint of Milk, the Yolks of two
Eggs well beat, a Spoonful of Mufhroom-pickle ; ftir all together till it is thick, then pour it into your
Difh, and garnifh with Lemon.

Cold Fowl skined, and done this Way, eats well; or the beft End of a cold Breaft of Veal : Firft
fry it, drain it from the Fat, then pour this Sauce to it.

To Haft Cold Mutton.

CU T your Mutton with a very {harp Knife in very little Bits, as thin as poffible ; then boil the
Bones with an Onion, a little Sweet Herbs, a Blade of Mace, a very little whole Pepper, a little
Salt, a Piece of Cruft toafted very crifp ; let it boil till there is juft enough for Sauce, ftrain it, and put
it into a Sauce-pan, with a Piece of Butter rolled in Flour ; put in the Meat, when it is thorough hot
it is enough. Have ready fome thin Bread toafted brown, cut thus A, lay them round the Difh, and
pour in the Hafh. As to Wallnut-pickle, and all Sorts of Pickles, you muft put in according to your
F ancy. Garnifh with Pickles. Some love a fmall Onion peeled, and cut very fmali, and done in the
Hafh.

To Hafh Mutton like Vcnifon.

CU T it very thin, as above ; boil the Bones, as above ; ftrain the Liquor, when there is juft enough
for your Hafh. To a Quarter of a Pint of Gravy, put a large Spoonful of Red Wine, a fmall
Onion peeled and chopped fine, a very little Lemon-peel fhread fine, a Piece of Butter, as big as a fmall
Walnut, rolled in Flour; put it into a Sauce-pan with the Meat, fhake it all together, and when it
is thorough hot, pour it into your Difh. Hafh Beef the fame Way.

To Make Collups of Cold Beef.

IF you have any cold Infide of a Surloinof Beef, take off all the Fat, cut it very thin, in little Bits,
cut an Onion very fmall, boil as much Water as you think will do for Sauce, feafon it with a little
Pepper and Salt, and a Bundle of Sweet Herbs. Let the Water boil, then put in the Meat, with a
good Piece of Butter rolled in Flour, fhake it round, and ftir it. When the Sauce is thick, and the
Meat done, take out the Sweet Herbs, and pour it into your Dilh. They do better then frefh Meat.

To Make a Florendine of Veal.

*"pA K E two Kidnies of a Loin of Veal, Fat and all, and mince it very fine, then chop a few
-*■ Herbs and put to it, and add a few Currants ; feafon it with Cloves, Mace, Nutmeg, and a little
Sait, four or five Yolks of Eggs chopped fine, and fome Crumbs of Bread, a Pippin or two chopped,
fome candied Lemon-peel cut fmall, a little Sack, and Orange Flour- water. Lay a Sheet of Puff-pafte
at the Bottom of your Difh, and put in the Ingredients, and cover it with another Sheet of Puff-pafte.
Bake it in a flack Oven, fcrape Sugar on the Top, and ferve it up hot.

To Make Salamongundy.

rT-' A K E two or three Roman or Cabbage Lettice, and when you have wafhed them clean, fwing
them pretty dry in a Cloth ; then beginning at the open End, cut them crofs-ways, as fine as a
good big Thread, and lay the Lettices fo cut, about an Inch thick all over the Bottom of a Difh.
When vou have thus garnifhed your Difh, take a Couple of cold roafted Pullets, or Chickens,, and cue
the Flefh off the Breads and Wings into Slices, about three Inches long, a Quarter of an Inch broad,
and as thin as a Shilling ; lay them upon the Lettice round the End to the Middle of the Difh, and the
other towards the Brim ; then having boned and cut fix Anchovies, each into eight Pieces, lay them
all between each Slice of the Fowls, then cut the lean Meat off the Legs into Dice, and cut a Lemon
into fmall Dice ; then mince the Yolk of four Eggs, three or four Anchovies, and a little Parfley, and
make a round Heap of thefe in your Difh, piling it up in the Form of a Sugar-loaf, and garnifh it
with Onions, as big as the Yolk of Eggs, boiled in a good deal of Water very tender and white.
Put the largeft of the Onions iu the Middle on the Top of the Salamongundy, and lay the reft all
round the Brim of the Difh, as thick as you can lay them ; then beat fome Sailat-Oil up with Vinegar,
Salt and Pepper, and pour over it all. Garnifli with Grapes juft fcalded, or French B.’ans blanched, or
Station Flowers, and ferve it up for a firft Courfe.

Another

The Art of Cookery t made Plain and Eafy.

Another Way.

MIN CE a Couple of Chickens, either boiled or roafted, very fine, or Veal, if you pleafe, alfo
mince the Yolks of hard Eggs very fmall, and mince the Whites very fmall by tbemfelves,
fhred the Pulp of two or three Lemons very fmall, then lay in your Difh a Layer of Mince meat, and
a Layer of Yolk of Eggs, a Layer of Whites, a Layer of Anchovies, a Layer of your fhred Lemon-
pulp, a Layer of Pickles, a Layer of Sorrel, a Layer of Spinage, a-nd Shalots fhred fmall. When you
have filled a Difli with thefe Ingredients, fet an Orange or Lemon on the Top, then garnifh with
Horfe-reddifh fcraped. Barberries, and fliced Lemon. Beat up fome Oil, with the Juice of Lemon,
Salt, and Muftard thick, and ferve it up for a fecond Courfe Side-difh, or Middle-difh, for Supper.

A Third Salamongundy.

MINCE Vealor Fowl very fmall, a pickle Herring boned and picked fmall. Cucumber minced
fmall, Apples minced fmall, and Onion peeled, and minced fmall, fome pickled red Cabbage
chopped fmall, cold Pork minced fmall, or cold Duck or Pigeons minced fmall, boiled Parfley chopped
fine, Sallery cut fmall, hard Eggs the Yolks chopped fmall, and the Whites chopped fmall, and either
lay all the Ingredients by themfelves feparate on Saucers, or in Heaps in a Difh. Difh them out with
what Pickles you have, and fliced Lemon nicely cut ; and if you can get Station-flowers lay round it,
make a fine Middle-difh for Supper ; but you may always make a Salamongundy cf fuch things as you
have, according to your Fancy. The other Sorts you have in the Chapter of Fafts.

To Make little Patties.

'Tp AK E the Kidney of a Loin of Veal cut very fine, with as much of the Fat, the Yolk of two
hard Eggs, feafoned with a little Salt, and half a fmall Nutmeg. Mix them well too-ether, and
roll it up in a Puff- pafte Cruft, make three of it, fry them nicely in Hog’s-lard or Butter.

They make a pretty little Difh for Change. You may put in fome Carrots, and a little Sugar, and
Spice, with the Juice of an Orange, and fometimes Apples, firft boiled and fweetned, with a little Juice
of Lemon, or any Fruit you pleafe.

Petit Patties for G arnifhing of Ditties.

TV/T A K E a fhort Cruft, roll it thick, make them about as big as the Bowl of a Spoon, and about
an Inch deep ; take a Piece of Veal, as big as your Fifh, as much Bacon and Beef-fuet, fhread
them all very fine, feafon them with Pepper, Salt, and a little Sweet Herbs; put them into a little
Stew-pan, keep turning them about, with a few Mufhrooms chopped fmall, for eight or ten Minutes*
then fill your Petit Patties, and cover them with fome Cruft. Colour them with the Yolk of an Ego-*
and bake them. Sometimes fill them with Oyfters for Fifh, or the Melts of the Fifh, pounded and feafoned
with Pepper and Salt. Fill them with Lobfters, or what you fancy. They make a fine Garnifhing,
and give a Dilh a fine Look: If for a Calve’s Head, the Brains feafoned is moft proper, and fome with
Oyfters.

Ox Pallat Baked.

\\T HEN you fait a Tongue, cut off the Root, and take an Ox Pallat, wafli them clean, cut them
into fix or feven Pieces, put them into an earthen Pot, juft cover them with Water, put in a
Blade [or two of Mace, twelve whole Pepper, three or four Cloves, a little Bundle of Sweet Herbs a
fmall Onion, half a Spoonful of Rafping,s cover it clofe with brown Paper, and let it be well baked
When it comes out of the Oven, feafon it with Salt to your Palate.

C H A P. V.

To DRESS FISH.

A S to Boiled Fifh of all Sorts, you have full Directions in the Lent Chapter. - But here we can

fry bifh much better, becaufe we have Beef- Dripping, or Hog’s-Lard.

Obferve always in the frying of any Sort of Fifh ; firft, that you dry your Fifh very well in a clean

Cloth, then flour it. Let your Stew-pan you fry them in be very nice and clean, and put in as much

Beef-dripping, or Hog’s lard, as will almoft cover your Fifh ; and be fure it boils before you put in
your Fifh. Let it fry quick; and Jet it be a fine light-brown, but not too dark a Colour. Have
your lifh-flice ready, and if there is Occafion turn it; when it is enough, take it up, and lay a

coarfe

The Art of Cookery , made Plain and Eafy . 6r

coarfe Cloth on a Difti, on which lay your Fifti to drain all the Greafe from it : If you fry Parfley, do
it quick, and take great Care to whip it out of the Pan fo foon as it is Crifp, or it will lofe its fine
Colour. Take great Care that your Dripping be very nice and clean. You have Diredtions in the
Eleventh Chapter, how to make it fit for Ufe, and have it always in Readinefs.

Some love Fifh in Batter j then you muft beat an Egg fine, and dip your Fifti in juft as you are
going to put it in the Pan ; or as good a Batter as any, is a little Ale and Flour beat up, juft as you are
ready for it, and dip the Fifti, fo fry it.

Fifh Sauce with Lobfter.

rpOR Salmon or Turbut, broiled Cod or Haddock, &c. nothing is better than fine Butter melted
" thick, and take a Lobfter, bruife the Body of the Lobfter in the Butter, and cut the Flefli into
little Pieces, ftew it all together, and give it a boil. If you would have your Sauce very rich, let one
half be rich Beef Gravy, and the other half melted Butter with the Lobfter; but the Gravy, I think,
takes away the Sweetnefs of the Butter and Lobfter, and the fine Flavour of the Fifti.

To make Shrimp Sauce.

TAKE a Pint of Beef Gravy, and half a Pint of Shrimps, thicken it with a good Piece of
Butter rolled in Flour ; let the Gravy be well feafoned, and let it boil.

To make Oyfter Sauce.

TAKE half a Pint of large Oyfters, Liquor and all; put them into a Sauce-pan, with two or three
Blades of Mace, and twelve whole Pepper-Corns ; let them fimmer over a flow Fire, till the
Oyfters are fine and plump, then carefully with a Fork take out the Oyfters from the Liquor and
Spice, and let the Liquor boil five or fix Minutes ; then ftrain the Liquor, wafti out the Sauce-pan
clean, and put the Oyfters and Liquor in the Sauce-pan again, with half a Pint of Gravy, and half a
Pound of Butter juft rolled in a little Flour. You may put in two Spoonfuls of White Wine, keep it
Hiring till the Sauce boils, and all the Butter is melted.

To make Anchovy Sauce.

TAKE a Pint of Gravy, put in an Anchovy, take a Quarter of a Pound of Butter rolled in a
little Flour, ftir all together till it boils. You may add a little Juice of Lemon, Ketchup, Red
Wine, and Wallnut Liquor, juft as you pleafe.

Plain Butter melted thick, with a Spoonful of Walnut-pickle, or Ketchup, is good Sauce, or An¬
chovy : In Ihort, you may put as many Things as you fancy into Sauce ; all other Sauces for Fifh you
have in the Lent Chapter.

To Drefs a Brace of Carp with Gravy.

FIRS T, knock the Carp on the Head, fave all the Blood you can, fcale it, and then gut it :

Wafti the Carp in a Pint of Red Wine, and the Rows ; have fome Water boiling with a Handful
of Salt, a little Horfe-raddilh, and a Bundle of Sweet-herbs ; put in your Carp, and boil it foftly.
When it is boiled, drain it well over the hot Water; in the mean time ftrain the Wine through a
Sieve, put it into a Sauce-pan, with a Pint of good Gravy, two or three Blades of Mace, twelve Corns
of black and twelve of white Pepper, fix Cloves, an Anchovy, an Onion, and a little Bundle of
Sweet Herbs ; let them fimmer very foftly a Quarter of an Hour, then ftrain it, put it into the Sauce¬
pan again, and add to it two Spoonfuls of Ketchup, and a Quarter of a Pound of Butter rolled in a
little Flour, half a Spoonful of Mufhroom-pickle, if you have it, if not, the fame Quantity of Lemon-
juice ; ftir it all together, and let it boil. Boil one half of the Rows ; the other half beat up with an
Egg, half a Nutmeg grated, a little Lemon-peel cut fine, and a little Salt. Beat all well together,
and have ready fome nice Beef Dripping boiling in a Stew-pan, into which drop your Row, and fry
them in little Cakes, about as big as a Crown-piece, of a fine light brown, and fome Sippets cut thus

A, and fry ’d crifp, a few Oyfters, if you have them, dipped in a little Batter, and fry’d brown, a

good Handful of Pariley fry’d green.

Lay the Fifti in the Difti, the boiled Rows on each Side, the Sippets {landing round the Carp, pour
the Sauce boiling hot over the Fifti; lay the fry’d Rows and Oyfters, with Parfley and fcraped Horfe-
raddifh, and Lemon between, all round the Difti ; the reft of the Cakes and Oyfters lay in the Difti,
and fend ic to Table hot. If you would have the Sauce white, put in White VVine, and good ftrong
Veal Gravy, with the above Ingredients. Drefled as in the Lent Chapter, is full as good,, if your
Beer is not bitter.

As to Drefling of Pike, and all other Fifh, you have it in the Lent Chapter ; only this, when you

drefs them with a Pudding, you may add a little Beef-fuet cut very fine, and good Gravies in the

Sauce.

CHAP.

The Art of Cookery made Plain and Eafy.

CHAP. VI.

Of Soops and Broths.

To make Strong Broth for Soops or Gravy.

'T1 AKEa Leg of Beef, chop it to-pieces, fet it on the Fire in four Gallons of Water, fcum it
-*• clean, feafon it with black and white Pepper three or four Ounces, a few Cloves, and a Bundle of
Sweet Herbs: Let it boil till two Parts is wafted, then feafon it with Salt ; let it boil a little while,
then ftrain it oft', and keep it for Ufe. .

When you want very ftrong Gravy, take a Slice of Bacon, lay it in a Stew-pan, take a Pound of
Beef, cut it thin, lay it on the Bacon, flice a good Piece ofCarrot in, an Onion fliced, a good Cruft of
Bread, a few Sweet Herbs, a little Mace, Cloves, Nutmeg, and whole Pepper, an Anchovy, cover
it, and fet it on a flow Fire five or fix Minutes, and pour into it a Quart of the above Beef Gravy.
Cover it clofe, and let it boil foftly till half is wafted. This will be arich high brown Sauce for Fifh,
or Fowl, orRagoo.

Gravy for White Sauce.

rT' AKEa Pound of any Part of the Veal, cut it into fmall Pieces, boil it in a Quart of Water,
with an Onion, a Blade of Mace, two Cloves, and a few whole Pepper-Corns. Boil it till it is
as rich as you would have it.

Gravy for Turkey, Fowl, orRagoo.

'T' AKEa Pound of lean Beef, cut and hack it well," then flour it well, put a Piece of Butter as big
as a Hen’s Egg, in a Stew-pan ; when it is melted, put in your Beef, fry it on all Sides a little
brown, then pour in three Pints of boiling Water, and a Bundle of Sweet Herbs, two or three Blades
of Mace, three or four Cloves, twelve whole Pepper-corns; a little Bit of Carrot, a little Piece of
Cruft of Bread toafted brown. Cover it clofe, and let it boil till there is about a Pint or lefsi then
feafon it with Salt, and ftrain it off.

Gravy for a Fowl, when you have no Meat nor Gravy ready.

Hp A K E the Neck, Liver and Gizard, boil them in half a Pint of Water, with a little Piece of
Bread toafted brown, a little Pepper and Salt, and a little Bit of Thyme. Let it boil till there is
about a Quarter of a Pint, then pour in half a Glafs of Red Wine, boil it and ftrain it, then bruife
the Liver well in, and ftrain it again ; thicken it with a little Piece of Butter rolled in Flour, and it
will be very good.

An Ox’s Kidney makes good Gravy, cut all to Pieces, and boiled with Spice, isfc. as in theforgoing
Receipts.

You have a Receipt in the Beginning of the Book, in the Preface, for Gravies.

To Make Mutton or Veal-Gravy.

nUT and hack your Veal well, fet it on the Fire with Water, Sweet Herbs, Mace and Pepper.
^ Let it boil till it is as good as you would have it, then ftrain it off. Your fine Cooks always, if
they can, chop a Partridge or two, and put into Gravies.

To Make Strojig Fifh-Gravy.

TAKE two or three Eels, or any Fifh you have, skin or fcale them, and gut them, and wafli them
'*■ from Grit. Cut them into little Pieces, put them into a Sauce-pan, cover them with Water, a
little Cruft of Bread toafted brown, a Blade or two of Mace, and fome whole Pepper, a few Sweet
Herbs, a very little Bit of Lemon-peel ; let it boil till it is rich and good, then have ready a Piece of
Butter, according to your Gravy ; if a Pint, as big as a Walnut. Meit it in the Sauce-pan, then
fhake in a little Flour, and tofs it about till it is brown, and then ftrain in the Gravy to it. Let it boil
a few Minutes, and it will be good.

Plum-Porridge for Chriftmas.

/~pA K E a Leg and Shin of Beef, put to them eight Gallons of Water, and boil them till thev are
very tender; and when the Broth is ftrong, ftrain it out; wipe the Pot, and put in the Broth
again ; flice fix Penny-loaves thin, cutting off the Top and Bottom, put fome of the Liquor to it,

cover

Tfo Art of Cookery, made Plain and Eafy. 6 *

cover it up, and let it {land a Quarter of an Hour, boil it and ftrain it, and then put it in your Pot ;
let it boil a Quarter of an Hour, then put in five Pounds of Currants, clean v/alhed and picked ; let
them boil a little, and put in five Pounds of Raifins of the Sun {toned, and two Pound of Pruens, and
let them boil till they fwell, then put in three Quarters of an Ounce of Mace, half an Ounce of Cloves,
two Nutmegs, all of them beat fine, and mix it with a little Liquor cold, and put them in a very little
while, and take off the Pot, and put in three Pounds of Sugar, a little Salt, a Quart of Sack, and a
Quart of Claret, the Juice of two or three Lemons You may thicken with Sego, inftead of Bread,
if you pleafe ; pour them into earthen Pans, and keep them for Ufe. You mult boil two Pounds of
Pruens in a Quart of Water, till they are tender, and ftrain them into the Pot, when it is a boiling.

To make Strong Broth to keep for Ufe.

A K E Part of a Leg of Beef, and the Scrag-end of a Neck of Mutton, break the Bones in Pieces,
and put to it as much Water as will cover it, and a little Salt ; and when it boils, skim it clean,
and put in to it a whole Onion ftuck with Cloves, a Bunch of Sweet Herbs, fome Pepper, a Nutmeg
quartered; let thefe boil till the Meat is boiled in Pieces, and the Strength boiled out of it; then put
to it three or four Anchovies, and when they are diffolved, ftrain it out, and keep it for Ufe.

A Crawfifh Soop.

'“p A K E a Gallon of Water, and fet it a boiling ; put in it a Bunch of Sweet Herbs, three or four
-*■ Biades of Mace, an Onion ftuck with Cloves, Pepper and Salt ; then have about 200 Crayfifh,
fave out about twenty, then pick the reft from the Shells, fave the Tails whole, the Body and Shells
beat in a Mortar, with a Pint of Peas, green or dry, firft boiled tender in fair Water ; put your boil¬
ing Water to it, and ftrain it boiling-hot through a Cloth, till you have all the Goodnefs out of it ; then
fet it over a flow Fire or Stew-hole, then have ready a French Role, cut very thin, and let it be very
dry, put it to your Soop, let it ftew till half is wafted, then put a Piece of Butter as big as an Egg into
a Sauce-pan, let it fimmer till it has done making a Noife, then {hake in two Tea Spoonfuls of Flour,
ftirring it about, and an Onion ; put in the Tails of the Fifh, give them a Shake round, put to them
a Pint of good Gravy, let it boil four or five Minutes foftly, take out the Onion, and out to it a Pint of
the Soop, fiir it well together, and pour it into your Soop, and let it fimmer ver) foftly a Quarter of an
Hour. Fry a French Role very nice and brown, and the twenty Crawfflh, pour jour Soop into the
Difti, and lay the Role in the Middle, and the Crawfifh round the Dilh.

Fine Cooks boil a Brace of Carp and Tench, and may be a Lobfter or two, and many more rich
Things, to make a Craw-fifh-fcop ; but the above is full good, and wants no Addition.

A good Gravy Soop.

'T' AKE a Pound of Beef, a Pound of Veal, and a Pound of Mutton, cut and hacked all to Pieces,
* put it into two Gallons of Water, with an old Cock beat to Pieces, a Piece of Carrot, the Upper
Cruft of a Penny-loaf toafted very crifp, a little Bundle of Sweet Herbs, an Onion, a Tea Spoonful of
black Pepper, and one of white Pepper, four or five Blades of Mace, and four Cloves. Cover it,
and let it ftew over a flow Fire, till half is wafted, then ftrain it off, and put it into a clean Sauce-pan,
with two or three large Spoonfuls of Rafpings clean fifted, half an Ounce of T ruffles and Morels, three
or four Heads of Salary waftied very clean, and cut fmall an Ox’s Palate, firft boiled tender, and cut
into Pieces, a few Cock’s Combs, a few of the little Hearts of young Savoys, cover it clofe, and let it
fimmer very foftly over a flow Fire two Hours ; then have ready a French Role fry’d, and a few
Forced-meat Balls frv’d, put them into your Difti, and pour in your Soop. You may boil a Leg of
Veal, and a Leg of Beef, and as many fine Things as you pleafe ; but I believe you will find this rich
and high enough.

You may leave out the Cock’s Combs, and Pallates, Truffles, £3V. If you don’t like them, it will
be a good Soop without them ; and if you would have your Soop very clear, don’t put in the Rafpings.

Obferve, if it be a China-difli not to pour your Soop in boiling-hot off the Fire, but fet it down half
a Minute, and put a Ladleful in firft to warm the Difh, then pour it in; for if it be a Froft, the Bot¬
tom of your Difh will fly out. Vermefelly is good in it, an Ounce put in juft before you take it up,
let it boil four or five Minutes. ^

You may make this Soop of Beef, or Veal alone, juft as you fancy. A Leg of Beef will do without
either Veal, Mutton, or Fowl.

A Green Peas Soop.

/T' A K E a fmall Nuckle of Veal, about three or four Pounds, chop it all to Pieces, fet it on the
Fire in fix Quarts of Water, a little Piece of lean Bacon, about half an Ounce fteeped in Vine¬
gar an Hour, four or five Blades of Mace, three or four Cloves, twelve Pepper-corns of black Pepper,
twelve of white, a little Bundle of Sweet Herbs and Parfley, a little Piece of Upper Cruft toafted crifp,
f cover it clofe, and let it boil foftly over a flow Fire, till half is wafted ; then ftrain it off, and put to
it a Pint of Green Peas, and a Lettice cut fmall, four Heads of Salary cut very fmall, and wafhed

R clean.

64 The Art of Cookery , made Plain and Eajy.

clean. Cover it clofe, and let it flew very foftly over a flotfv Fire two Hours ; in the mean time boil a
Pint of Old Peas in a Pint of Water very tender, and ftrain them well through a coarfe Hair-fieve, and
all the Pulp, then pour it into the Soop, and let it boil together. Seafon with Salt to your Palate;
but not too much. Fry a French Role crifp, put it in your Difh, and pour your Soop in ; be fure
there be full two Quarts.

Mutton-Gravy will do, if you have no Veal j ora Shin of Beef chopped to Pieces : A few Afpa-
ragus T ops are very good in it.

A White Peas Soop.

TAKE about three Pounds of thick Flank of Beef, or any lean Part of the Leg chopped to
Pieces ; fet it on the Fire in three Gallons of Water, about half a Pound of Bacon, a fmall Bundle
of Sweet Herbs, a good deal of dried Mint ; take a Bunch of Salary, wafli it very clean, put in the
green Tops, and a Quart of Split-peas, cover it clofe, and let it boil till two Parts is wafted ; then ftrain
it off", and put it into a clean Sauce-pan, five or fix Heads of Salary cue fmall, and wafhed clean, cover
it clofe, and let it boil till there is about three Quarts ; then cut fome fat and lean Bacon in Dice,
fome Bread in Dice, and fry them juft crifp ; throw them into your Difh, feafon your Soop with Salt,
and pour it into your Difh, rub a little dried Mint over it, and fend it to Table. You may add
Force-meat Balls fry’d, Cock’s Combs boiled in it, and an Ox’s Paiate ftewed tender and cut fmall.
Stewed Spinage well drained, and laid round the Difh is very pretty.

Another Way to make it .

XIC rHEN you boil a Leg of Pork, or a good Piece of Beef, fave the Liquor. When it is cold, take off
* ’ the Fat, the next Day boil a Leg of Mutton, fave the Liquor, and when is cold, take off the Fat,
fet it on the Fire, with two Quarts of Peas; let them boil till they are tender, then put in the Pork or
Beef Liquor, with the Ingredients as above, and let it boil till it is as thick as you would' have it, al¬
lowing for the boiling again ; then ftrain it off, and add the Ingredients as above. You may make
your Soop of Veal or Mutton-Gravy if you pleafe, that is according to your Fancy.

A Chefnut Soop.

TAKE half a hundred Chefnuts, pick them, put them in an Earthen Pan, and fet them in the
Oven half an Hour, or roaft them gently over a flow Fire; but take care they don’t burn ; then
peel them, and fet them to flew in a Quart of good Beef, Veal, or Mutton-broth, till they are quite
tender. In the meantime, take a Slice or two of Ham, or Bacon, a Pound of Veal, and a Pigeon
beat to Pieces, a Bundle of Sweet Herbs, an Onion, a little Pepper and Mace, a Piece of Carrot ; lay
the Bacon at the Bottom of a Stew-pan, and lay the Meat.fnd Ingredients at Top. Set it over a flow
Fire, till it begins to flick to the Pan, then put in a Cruft of Bread, and pour in two Quarts of Broth*
let it boil foftly till one Third is wafted ; then ftrain it off, and add it to the Chefnuts. Seafon it
witfi Salt, and let it boil till it is well tailed, flew two Pigeons in it, and a fry’d French Role crifp ; lay
the Roll in the Middle of the Difh, and the Pigeons on each Side; pour in your Soop, and lend it
away hot.

A French Cook wil beat aPheafant and a Brace of Partridges to Pieces, and put to it. Garnifh your
Difh with hot ’Chefnuts.

To Make Mutton Broth.

,T' A K E a Neck a Mutton about fix Pounds, cut it in two, boil the Scrag, in a Gallon of Water,
A skim it well, then put in a little Bundle of Sweet Herbs, an Onion, and a good Cruft of Bread!
Let it boil an Hour, then put in the other Part of the Mutton, a Turnip or two, fome dried Merry-
golds, a few Clives chopped fine, a little Parfley chopped fmall ; put thefe in about a Quartet of an
Hour before your Broth is enough; feafon it with Salt, or you may put in a Quarter of a Pound of
Barley, or Rice at firfl. Some love it thickened with Oatmeal, and fome with Bread , and fome love
it .'eafoned with Mace, inftead of Sweet Herbs and Onion. Ail this is Fancy and different Palates.
If you boil Turnips for Sauce, don’t boil all in the Pot, it makes the Broth too ilrong of them, but boil
them in a Sauce-pan.

Beef Broth.

A K E a Leg of Beef, crack the Bone in two or three Parts, wafh it clean, put it into a Pot with
a Gallon of Water, skim it well, then put in two or three Blades of Mace, a little Bundle of
Parfley, and a good Cruft of Bread. Let it boil till the Beef is quite tender, and the Sinews. Toaft fome
Bread, and cut it in Dice, and lay in your Dilb ; lay in the Meat, and pour the Soop in.

The Art of Cookery, made Plain and Eajy.

^ . ... 65

To Make Scotch Barley Broth.

^Tp AKE a Leg of Beef, chop it all to Pieces, boil it in three Gallons of Water, with a Piece of
Carrot and a Cruft of Bread, till it is half boiled away ; then (train it off, and put it into the Pot
again, with half a Pound of Barley, four or five Heads of Salary wafhed clean and cut (mail, a
large Onion, a Bundle of Sweet Herbs, and a little Parfley chopped fmall, and a few Mari¬
golds. Let this boil an Hour ; take a Cock, or large Fowl, clean picked and wafhed, and put
into the Pot ; boil it till the Broth is quite good, then feafon with Salt, and fend it to Table, with
the Fowl in the Middle. This Broth is very good without the Fowl ; take out the Onion and Sweet
Herbs, before you fend it to Table.

Some make this Broth with a Sheep’s-Head, inftead of a Leg of Beef, and it is very good ; but you
muft chop the Head all to Pieces. The thick Flank about fix Pounds to lix Quarts v Water, makes
good Broth ; but then put the Barley in with the Meat, firft skim it well, boil it an Hour very foftly,
then put in the above Ingredients, with Turnips, and Carrots clean fcraped and pared, and cut in
little Pieces. Boil all together foftly, till the Broth is very good ; then feafon it with Salt, and fend it
to Table, with the Beef in the Middle, Turnips and Carrots round, and pour the Broth over all.

To Make Hodge-Podge.

QpAK E a Piece of Beef, Fat and Lean together about a Pound, a Pound of Veal, a Pound of Scrag
of Mutton, cut all into little Pieces, fet it on the Fire, with two Quarts of Water, an Ounce
of Barley, an Onion, a little Bundle of Sweet Herbs, three or four Heads of Salary waftied clean, and
cut fmall, a little Mace, two or three Cloves, fome whole Pepper, tied all in a Muflin Rue, and put
to the Meat three Turnips pared and cut in two, a large Carrot fcraped clean, and cut in lix Pieces, a
little Lettice cut fmall, put all in the Pot, and cover it clofe. Let it flew very foftly over a (low Fire
five or fix Honrs; take out the Spice, Sweet Herbs, and Onion, and pour all into a Soop-di(h,
and fend it to Table; firft feafon it with Salt. Half a Pint of Green Peas, when it is the Seafon for
them, is very good. If you let this boil faft, it will wafte too much ; therefore you cannot do it
too flow, if it does butfimmer: All other Stews you have in the foregoing Chapter; and Soaps in the
Chapter of Lent.

To make Pocket Soop.

Hp A K E a Leg of Veal, ftrip off all the Skin and Fat, then take all the mufcular or flelhy Parts clean
from the Bones. Boil this Flefh in three or four Gallons of Water till it comes to a ftrong Jelly,
and that the Meat is good for nothing. Be fore to keep the Pot clofe covered, and not do too faft ;
take a little out in a Spoon now and then, and when you find it is a good rich Jelly, drain it through a
Sieve into a clean earthen Pan. When it is cold, take off all the Skim and Fat from the Top, then
provide a large deep Stew-pan with Water boiling over a Stove, then take fome deep China-cups, or
well glazed Earthen Ware, and fill thefe Cups with the Jelly, which you muft take clear from the
Settling at the Bottom, and fet them in the Stew-pan of Water. Take great Care none of the Water
gets into the Cups; if it does, it will fpoil it. Keep the Water boiling gently all the time, till the
Jelly becomes thick as Glew ; then take them out, and let them (land to cool ; then turn the Glew out
into fome new coarfe Flannel, which draws out all the Moifture ; turn them in fix or eight Hours on
frelh Flannel, and fo do till they are quite dry. Keep it in a dry warm Place, and in a little time it
will be like a dry hard Piece of Glew, which you may carry in your Pocket, without getting any
Harm. The beft Way is to put it into little Tin Boxes. When you ufe it, boil about a Pint of
Water, and pour it on a Piece oi Glew about as big as a fmall Wallnut, ftirring all the time till it is
melted. Seafon with Salt to your Palate ; and if you chufe any Herbs, or Spice, boil them in the
WTater firft, then pour the Water over the Glew.

To make Portable Soop.

'Hp AKE two Legs of Beef, about fifty Pounds Weight, take off" all the Skin and Fat as well as you can,
then take all the Meat and Sinews clean from the Bones, which Meat put into a large Pot, and put
to it eight or nine Gallons of foft Water; firft make it boil, then put in twelve Anchovies, an Ounce of
Mace, a Quarter of an Ounce of Cloves, an Ounce of whole Pepper black and white together, fix large
Onions peeled, and cut in two, a little Bundle of Thyme, Sweet Margoram, and Winter- fa vory, the dry
hard Cruft of a Two-penny Loaf, ftir it all together, and cover it clofe, lay a Weight on the Cover to
keepit clofe down, and let it boil foftly for eight or nine Hours, then uncover it, 'and ftir it together. Cover
it clofe again, and let it boil till it is a very rich good Jelly, which you will know by taking a little out
now and then, and let it cool. When you find it is a thick Jelly, take it off and drain it through
a coarfe Hair-bag, and prefs it hard ; then (train it through a Hair-fieve into a large Earthen Pan,
when it is quite cold, take off all the Skim and Fat, and take the fine Jelly clear from the Settlings at
Bottom, and put the Jelly into a large deep well-tinned Stew-pan. Set it over a Stove v/ith a flow

2 Fire,

68 The Art of Cookery , made Plain and Eafy.

Fire, keepftirring it often, take great Care it neither flicks to the Pan, or burns ; and when you find
the Jelly is very ftifF and thick, as it will be in Lumps about the Pan, take it out, and put it into large
deep China-Cups, or well-glazed EarthenWare. Fill the Pan two Thirds full with Water, when
the Water boils, fet in your Cups, be fure no Water gets into the Cups, keep the Water boiling foftly
all the time, till you find the Jelly is like a ftifF Glew ; then take out the Cups, and when they are
cool, turnout the Glew into coarfe new Flannel. Let it lay eight or nine Hours, keeping it in a dry
warm Place, and turn it on frefh Flannel till it is quite dry, and the Glew will be quite hard ; then
put it into clean new Stone-pots, keep it clofe coloured from Duft and Dirt, and in a dry Place, where
no Damp can come to it.

When you ufe it, pour boiling Water on it, and ftir it all the time till it is melted. Seafon it with
Salt to your Palate ; aPiece as big'as a large Walnut, will make a Pint of Water very rich ; but as to
that you are to make it as good as you.pleafe; if for Soop, f % a French Role and lay in the Middle of
the Difh, when the Glew isdiflolved in the Water, give it a boil, and pour it into the Difh ; if you
chufe it for Change, you may boil either Rice, Barley, or Vermecilly, Salary cut fmall. Truffles or
Morels ; but let them be very tenderly boiled in the Water before you ftir in the Glew, and then give it
a boil all together. You may, when you would have it very fine, add Force-meat Balls, Cock’s
Combs, or a Palate boiled very tender, and cut into little Bits ; but it will be very rich and good with¬
out any of thefe Ingredients.

If for Gravy, pour the boiling Water on to what Quantity you think proper; and when it is dif-
folved, add what Ingredients you pleafe, as in other Sauces. This is only in the room of a rich good
Gravy j or you may make your Sauce either weak or flrong, by adding more or lefs.

Rules to be cbferved in Soops or Broths.

Firft take great Care the Pots or Sauce-pans, and Covers be very clean, and free from all Greafe and
Sand, and that they be well tinned, for fear of giving the Broths or Soops any braffy Tafte ; and if you
have time to flew as foftly as you can, it will both have a finer Flavour, and the Meat will beienderer.
But then obferve, when you make Soops or Broths for prefent Ufe, and if it is to be done foftly, don’t
put much more Water than you intend to have Soop or Broth ; and if you have the Convenience of
an Earthen Pan or Pipkin, and fet on Wood Embers till it boils, then skim it, and put in your Sea-
foning. Cover it clofe, and fet it in Ember, fo that it may do very foftly for fome time, and both the
Meat and Broth will be delicious. You mull obferve in all Broths and Soop, that one thing; does not
tafte more than another ; but that the Tafte be equal, and have a fine agreeable Relifh, according to
what you defign it for ; and be fure, that all the Greens and Herbs you put in be cleaned waftied and
picked.

C H A P. VI.

Of Puddings.

An Oat Pudding to Bake.

/^IF Oats decoticated take two Pounds, and of new Milk enough to drown it, eight Ounces of Rai-
fins of the Sun ftoned, an equal Quantity of Currants neatly picked, a Pound of fweet Suet finely
Ihread, fix new-laid Eggs well beat; feafon with Nutmeg and beaten Ginger and Salt, mix it all well
together, it will make a better Pudding than Rice.

To Make Calf ’s-Foot Pudding.

*Tp A K E of Calves-Feet one Pound minced very fine, the Fat and the Brown fo be taken out.
Suet a Pound and half, pick off all the Skin, and ihread it fmall, fix Eggs, but half the Whites,
beat them well, the Crumb of a Halfpenny Role grated, a Pound of Currants clean picked, and waihed
and rubbed in a Cloth, Milk, as much as will moiften it with the Eggs, a Handful of Flour, a little
Salt, Nutmeg, and Sugar to feafon it to your Tafte. Boil it nine Hours with your Meat ; when it is
done, lay it in your Difh, and pour melted Butter over it. It is very good with White Wine and
Sugar in the Butter.

To Make a Pith Pudding.

*TP A K E the Quantity of the Pith of an Ox, and let it lay all Night in Water to foak out the
Blood ; the next Morning ftrip it out of the Skin, and beat it with the Back of a Spoon in Orange-
Water, till it is as fine as Pap ; then take three Pints of thick Cream, and boil in it two or three Blades
of Mace, a Nutmeg quartered, a Stick of Cinnamon j then take half a Pound of the beft Jordan

Almonds,

The Art oj Cookery, made Plain and Eafy. 69

Almonds* blanched in cold Water, then beat them with a little of the Cream, and as it dries put in
more Cream, and when they are all beaten, ftrain the Cream from them to the Pith, then take the
Yolks of ten Eggs, the Whites of but two, beat them very well, and put them to the Ingredients:
Take a Spoonful of grated Bread, or Naples Bifcuit, mingle all thefe together, with half a Pound of
fine Sugar, and the Marrow of four large Bones, and a little Salt ; fill them in a final! Ox or Hog’s
Guts, or bake it in a Difh, with a Puff-pafte under it and round the Edges.

To make a Marrow -Pudding.

TA KE a Quart of Cream, and three Naples Biskets, a Nutmeg grated, the Yolks of ten Eggs, the
Whites of five well beat, and Sugar to your Tafte ; mix all well together, and put a little Bit of
Butter in the Bottom of your Sauce-pan, then put in your Stuff, and fet it over the Fire, and ftir it
till it is pretty thick, then pour it into you$..fan, with a Quarter of a Pound of Currants, that have
been plumped in hot Water, ftir it together” arid let it ftand all Night. The next Day put fome fine
Pafte and lay at the Bottom of your Difh, ai;d round the Edges ; when the Oven is ready, pour in
your Stuff, and lay long Pieces of Marrow on the Top. Half an Hour will bake it. You may ufe the
Stuff when cold.

A Boiled Suet-Pudding.

Hp A K E a Quart of Milk, a Pound of Suet fhread fmall, four Eggs, two Spoonfuls of beaten Gin-
ger, or one of beaten Pepper, a Tea Spoonful of Salt, mix the Eggs and Flower with a Pint of
the Milk very thick, and the Seafoning mix in the reft of the Milk and the Suet. Let your Batter be
pretty thick, and boil it two Hours.

A Boiled Plumb- Pudding.

Qp A KE a Pound of Suet cut in little Pieces, not too fine, a Pound of Currants, and a Pound
of Raifins ftoned, eight Eggs, half the Whites, the Crumb of a Penny-loaf grated fine, half a
Nutmeg grated, and a Tea Spoonful of beaten Ginger, a little Salt, a Pound of Flour, a Pint of Milk ;
beat the Eggs firft, then half the Milk, beat them together, and by degrees ftir in the Flour and Bread
together, then the Suet, Spice and Fruit, and as much Milk as will mix it all well together and very
thick j boil it five Hours.

A York£hire Pudding.

*“p A K E a Qurrt of Milk, four Eggs, and a little Salt, make it up into a thick Batter with Flour,
like a Pancake Batter. You muft have a good Piece of Meat at the Fire, take a Stew-pan and put
fome Dripping in, fet it on the Fire, when it boils, pour in your Pudding, let it bake on the Fire till
you think it is nigh enough, then turn a Plate upfide-down in the Dripping-pan, that the Dripping
may not be blacked ; fet your Stew-pan on it under your Meat, and let the Dripping drop on the Pud¬
ding, and the Heat of the Fire come to it, to make it of a fine brown. When your Meat is done and
fet to Table, drain all the Fat from your Pudding, and fet it on the Fire again to dry a little ; then
Aide it as dry as you can into a Difh, melt fome Butter, and pour into a Cup, and fet in the Middle of
the Pudding. It is an exceeding good Pudding, the Gravy of the Meat eats well with it.

A Stake-Pudding.

A /T AKEa good Cruft with Suet Ihread fine with Flour, and mix it up with cold Water. Seafon it
with a little Salt, and make a pretty ftifF Cruft, about two Pounds of Suet, to a Quarter of a
Peck of Flour. Let your Stakes be either Beef or Mutton, well feafoned with Pepper and Salt, make
it up as you do an Apple-pulding, tye it in a Cloth, and put it into the Water boiling. If it be a large
Pudding, it will take five Hours ; if a fmall one, three Hours. This is thebeft Cruft for a Apple-pudding.
Pigeons eat well this Way.

A Vermicella Pudding, 'with Marrow.

FIRST make your Vermicella, take the Yolks of two Eggs, and mix it up with juft as much
Flour as will make it to a ftifF Pafte; roll it out as thin as a Wafer, let it lye to dry till you can
roll it up clofe without breaking, then with a fharp Knife cut it very thin, beginning at the little End.
Have ready fome Water boiling, into which throw the Vermicella, let it boil a Minute or two at moil,
then throw it into a Sieve, have ready a Pound of Marrow, lay a Layer of Marrow, and a Layer of Ver¬
micella, and fo on till all is laid in the Difh. When it is a little cool, beat it up very well together,
take ten Eggs, beat them and mix them with the other, grate the Crumb of a Penny-loaf, and mix with
it a Gill of Sack, Brandy, ora little Rofe-water, a Tea Spoonful of Salt, a fmall Nutmeg grated, a
little grated Lemon-peel, two large Blades of Mace dried, and beat fine, half a Pound of Currans
clean wafhed and picked, half a Pound of Raifins ftoned, mix all well together, and fweeten to your
Palate ; lay a good thin Cruft at the Buttom and Sides of the Difh ; pour in the Ingredients, and bake
, S it

y0 The Art of Cookery , made Plain and Eafy.

it an Hour and half in an Oven not too hot. You mayfeither put Marrow or Beef-fuet fhread fine, ora
Pound of Butter, which you pleafe. When it comes out of the Oven, ftrew fome fine Sugar over it, and
fend it to Table. You may leave out the Fruit if you pleafe, and you may for Change add half an
Ounce of Citron, and half an Ounce of candied Orange-peel fhread fine.

Suet-Dumplings.

TAKEa Pint of Milk, four Eggs, a Pound of Suet, and a Pound of Currans, two Tea Spoonfuls of
Salt, three of Ginger : Firft take half the Milk, and mix it like a thick Batter, then put the Eggs,
and the Salt and Ginger, then the reft of the Milk by degrees, w ith the Suet and Currans, and Flour
to make it like a light Pafte. When the Water botls, make them in Rolls as big as a large Turkey’s
Egc, with a little Flour; then flat them, and throw them into boiling Water. Move them foftly,
that they don’t flick together; keep the Water boiling all the time, and half an Hour will boil them.

An Oxford Pudding.

A Quarter of a Pound ofBisket grated ; a Quarter of a Pound of Currans, clean wafhed and picked ;

a Quarter of a Pound of Suet, fhread fmall; half a large Spoonful of Powder-fugar ; a very little
Salt, and fome grated Nutmeg ; mix all well together, then take two Yolks of Eggs, and make it up
in Balls, as bigas a Turkey’s Egg. Fry them in frefh Butter of a fine light brown; for Sauce have
melted Butter and Sugar, with a little Sack or White Wine. You muft mind to keep the Pan fhak-
ing about, that they may be all of a fine light brown.

All other Puddings you have in the Lent Chapter.

Rules to le obferved in making Puddings, &c.

In boiled Puddings, take great Care the Bag or Cloth be very clean, and not foapy, and dipped
in hot Water, and then well flowered. If a Bread-pudding, tye it loofe ; if a Batter- pudding, tye it
; clofe ; and be fure the Water bolis when you put the Pudding in, and you fhould move your Puddings
in the Pot now and then, for fear they flick. When you make a Batter-pudding, firft mix the Flour
well with a little Milk, then put in the Ingredients by degrees, and it will be fmooth and not have
Lumps ; but for a plain Batter-pudding, the beft way is to ftrain it through a coarfe Hair Sieve, that it
may neither have Lumps, nor the Treadelsof the Eggs : And all other Puddings, ftrain the Eggs when
they are beat. If you boil them in Wooden-bowls, or China-difhes, butter the Infide before you put
in your Batter : And all baked Puddings, butter the Pan or Difh, before the Pudding is put in.

CHAP. VIII.

OF PIES.

To tnake averyfine Sweet Lamb or Veal Pye.

CEASON your Lamb with Salt, Pepper, Cloves, Mace and Nutmeg, all beat fine, t<J your Pa-
^ late. Cut your Lamb, or Veal, into little Pieces, make a good PufF-pafte Cruft, lay it into your
Difh, then lay in your Meat, ftrew on it fome ftoned Raifins and Currans clean wafhed, and fome
Sugar ; then lay on it fome Forced-meat Balls made fweet, and in the Summer fome Artichoke-bot¬
toms boiled, and fcalded Grapes in the Winter. Boil Spanijh Potatoes cut in Pieces, candied Citron
candied Orange, and Lemon-peel, and three or four large Blades of Mace ; put Butter on the Top,
clofe up your Pye, and bake it. Have ready againft it comes out of the Oven a Caudle made thus*
Take a Pint of White Wine, and mix in the Yolks of three Eggs, ftir it well together over the Fire
one way, all the time till it is thick ; then take it off, ftir in Sugar enough to fweeten it, and fqueeze
in the Juice of a Lemon ; pour it hot into your Pye, and clofe it up again. Send it hot to Table.

To make pretty Sweet Lamb or Veal Pye.

Tj' I R S T make a good Cruft, butter the Difh, and lay in your Bottom and Side-cruft ; then cut
* your Meat into fmall Pieces ; feafon with a very little Salt, fome Mace and Nutmeg beat fine, and
ftrewed over; then lay a Layer of Meat, and ftrew according to your Fancy, fome Currans, clean
wafhed and picked, and a few Raifins ftoned, all over the Meat ; lay another Layer of Meat, put a little
Butter at the Top, and a little Water, juft enough to bake it and no more. Have ready againft it comes
out of the Oven, a White Wine Caudle made very fweet, and fend it tq Table hot. a

The Art of Cookery , made Plain and Eafy.

A Savoury Veal Pye.

'T'A K E a Bread of Veal, cut it into Pieces, feafon it with Pepper and Salt, lay it all into your
A Cruft, boil fix or eight Eggs hard, take only the Yolk, put them into the Pye here and there, fill
your Difh almoft full of Water, put on the Lid, and bake it well.

To make a Savoury Lamb or Veal Pye.

A/tf A K £ a good Puff-pafte Cruft, cut your Meat into Pieces, feafon it to your Palate with Pepper,
Salt, Mace, Cloves, and Nutmeg finely beat ; fo lay it into your Cruft, with a few Lamb-
Stones, and Sweet-Breads feafoned as your Meat; al fo fome Oyfters and Force-meat Balls, hard Yolks
of Eggs, and the Tops of Afparagus two Inches long, firft boiled green ; then put Butter all over the
Pye, put on the Lid, and fet it in a quick Oven an Hour and half ; then have ready the Liquor, made
thus : Take a Pint of Gravy, and the Oyfter-liquor, and a Gill of Red Wine, a little grated Nutmeg,
mix all together with the Yolks of two or three Eggs beat, and keep it ftirring all one way all the time.
When it boils, pour it into your Pye. Put on the L;d again. Send it hot to Table. You muft make
Liquor according to your Pye.

A Calf’s-Foot Pye.

FIRST fet four CalvesFeeton in a {Sauce-pan in three Quarts of Water, with three or four
Blades of Mace ; let them boil foftly, till there is about a Pint and half, then take out your Feet,
dlrain the Liquor, and make a good Cruft. Cover your Difh, then pick off the Flefh from the Bones;
lay half in the Difh, ftrew half a Pound of Currans clean wafhed and picked over, and half a Pound
of Raifins ftoned ; lay on the reft of the Meat, then skim the Liquor, fweeten it to the Palate, and put
in half a Pint of White Wine, pour it into the Difh, put on your Lid, and bake it an Hour and half.

To make an Olive- Pye.

MAKE your Cruft ready, then take the thin Collops of the But-end of a Leg of Veal, as many
as you think will fill your Pye. Hack them with the Back of a Knife, and feafon them with Salt,
Pepper, Cloves and Mace ; wafh over your Collops with a Bunch of Feathers dipped in Eggs, and have
in Readinefs a good Handful of Sweet Herbs fhread fmall ; the Herbs muft be Thyme, Parfley and Spi-
nage, and the Yolks of eight hard Eggs minced, and a few Oyfters parboiled and chopped, fome Beef-
fuet fhread very fine ; mix thefe together, and ftrew them over yonr Collops, and fprinkle a little Orange
Flour-water over them, and roll the Collops up very clofe, and lay them in your Pye ; ftrewing the
Seafoning over that is left, put Butter on the Top, and clofe up your Pye. When it comes out of the
Oven, have ready fome Gravy hot, and pour into your Pye; one Anchovy difTolved in the Gravy,
pour it in boiling-hot ; you may put in Artichoke-bottoms and Chefnuts, if you pleafe. You may
leave out the Orange-flower Water, if you don’t like it.

To Seafon an Egg- Pye.

BOIL twelve Eggs hard, and fhread them, with one Pound of Beef-fuet, or Marrow fhread fine ;

feafon them with a little Cinnamon and Nutmeg, beat fine, one Pound of Currans clean wafhed
and picked, two or three Spoonfuls of Cream, and a little Sack and Rofe-water, mix all together, and
fill the Pye. When it is baked, ftir in halfa-Pound of frefh Butter, and the Juice of a Lemon.

To make a Mutton -Pye.

TA K E a Loin of Mutton, take off the Skin and Fat of the Infide, cut it into Stakes, feafon it
well with Pepper and Salt to your Palate ; lay it into your Cruft, fill it, pour in as much Water
as will almoft fill the Difh ; then put on the Cruft, and bake it well.

A Beef-Stake-Pye.

A K E fine Rump-Stakes, beat them with the Rolling-pin, then feafon them with Pepper and Salt,
according to your Palate, make a good Cruft, lay in your Stakes, fill your Difh, then pour in as
much Water, as. will half fill the Difh. Put on the Cruft, and bake it well.

A Ham- Pye.

TAKE fome cold boiled Ham, and flice it about half an Inch thick, make a good Cruft, and
thick, cover the Difh, and lay a Layer of Ham, fhake a little Pepper over it, then take a large
young Fowl clean picked, gutted, wafhed, and finged ; put a little Pepper and Salt in the Belly,
and rub a very little Salt on the Outfide, lay the Fowl on the Ham, boil fome Eggs hard, put in the
Yolks, and cover all with Ham ; fhake fome Pepper on the Ham, and put on the Top-cruft. Bake it
well, have ready when it comes out of the Oven, fome very rich Beef-gravy, enough to fill the Pye,
lay on the Cruft again, and fend in to Table hot. A frefh Ham will not be fo tender ; fo that I al¬
ways

y2. The Art of Cookery, made Plain and Eafy.

ways boil my Ham one Day, and bring it to Table, and the next Day make a Pye of it. Tt does better
than an unboiled Ham ; if you put two large Fowls iff, they Will make a fine Pye, but that is accord¬
ing to your Company more or lefs ; the larger the Pye, the finer the Meat eats ; and the Cruft muft be
the fame you make for a Venifon-Pafty. You fhould pour a little fmall Gravy into the Pye when you
make it, juft to bake the Meat, and then fill it up when it comes out of the Oven. Boil fome Truf¬
fles and Morells, and put into the Pye, is a great Addition, and frefh Muihrooms, or dried ones.

A Pigeon-Pye.

MAKE a Puff-pafte Cruft, cover your Difh, let your Pigeons be very nicely picked and cleaned,
feafon them with Pepper and Salt, and put a good Piece of fine frefh Butter with Pepper and Salt
in the Bellies ; lay them in your Pan, the Necks, Gizards, Livers, and Pinions, and Hearts lay be¬
tween, with the Yolk of a hard Egg, a Beef-ftake in the Middle ; put as much Water as will almoft
fill the Difh, lay on the Top-Cruft, and bake it well. This is the beft Way to make a Pigeon-pye;
but the French fill the Pigeons with a very high Force-meat, and lay Force-meat round the Infide with
Ball, Afparagus-tops, and Artihcoke-bottoms, and Mufhrooms, "I ruffles and Morells, and feafon high ;
but that is according to different Palates.

To make a Gibblet-Pye.

TAKE tw>o Pair of Gibblets nicely cleaned, put all but the Liver into a Sauce-pan, with two
Quarts of Water, twenty Corns of whole Pepper, three Blades of Mace, a Bundle of Sweet Herbs,
and a large Onion. Cover them clofe, and let them flew very foftly till they are quite tender; then
have a good Cruft ready, cover your Difh, lay a fine Rump- flake at the Bottom, feafoned with Pepper
and Salt ; then lay in your Gibblets with the Liver, and ftrain the Liquor they were ftewed in ; feafon-
it with Salt, and pour into your Pye, put on the Lid, and bake it an Hour and half.

A Duck-Pye.

*JV yf |A K E a Puff pafte Cruft, take a Couple of Ducks, fcald them, and make them very clean, cut
off the Feet, the Pinions, the Neck and Head, all clean picked and fcalded, with the Gizard^
Liver and Hearts ; pick out all the Fat of the Infide, lay a Cruft all over the Difh, feafon the Ducks
with Pepper and Salt, infide and out, lay them in your Difh, and the Gibblets at each End feafoned $
put in as much Water as will almoft fill the Pye, lay on the Cruft, and bake it, but not too much. , _

A Chicken-Pye.

A K E a Puff-pafte Cruft, take two young Chickens, cut them to Pieces, ^feafon them with Pepper
and Salt, a little beaten Mace, lay a Force-meat made thus round the Side of the Difh. Take
half a Pound of Veal, half a Pound of Suet, beat them quite fine in a Marble Mortar, with as many
Crumbs of Bread ; feafon it with a very little Pepper and Salt, an Anchovy with the Liquor, cut the
Anchovy to Pieces, a little Lemcn-peel, cut very fine and fhread fmall, a very little Thyme, mix all
together with the Yolk of an Egg, make fome into round Balls about twelve, the reft lay round the
Difh. Lay in one Chicken over the Bottom of the Difh, take two Sweet-breads, cut them into five
or fix Pieces, lay them all over, feafon them with Pepper and Sa’% ftrew over them half an Ounce of
Truffles and Morells, two or three Artichoke- bottoms cut to Pieces, a few Cock’s Combs, if you have
them, a Palate boiled tender and cut to Pieces ; then lay on the other Part of the Chicken, put half a
Pint of Water in, and cover the Pye. Bake it well, and when it comes out 6. the Oven, fill it with
good Gravy, lay on the Cruft, and fend it to Table.

A Chefhire Pork-Pye.

TAKE a Loin of Pork, skin it, cut it into <'fakes, feafon it with Salt, Nutmeg, and Pepper;
A make a good Cruft, lay a Layer of Pork, and then a large Layer of Pippins pared and cored, a
little Sugar, enough to fweeten the Pye, then another Layer of Pork ; put in half a Pint of White
Wine, lay fome Butter on the Top, and clofe your Pye : If your Pye be large, it will take a Pint of
White Wine.

A Devonfhire Squab-Pye.

TV/T A K E a good Cruft, cover the Difh all over, put at the Bottom a Layer of fliced Pippins, ftrew
-*• -*■ over them fome Sugar, then a Layer of Mutton-ftakes, cut from the Lein, well feafoned with
Pepper and Salt, then another Layer of Pippins ; peel fome Onions and flice them thin, lay a Layer all
over the Apples, then a Layer of Mutton, then Pippins and Onions ; pour in a Pint of Water, fo clofe
your Pye and bake it.

The Art of Cookery , made Plain and Eajy.

*■*
/ i *>

A Shropshire Pye.

P I R S T make a good Puff pafte Cruft, then cut a Couple of Rabbits to Pieces, with two Pounds
1 of fat Pork cut in little Pieces, feafon both with Pepper and Salt to your liking, then cover your
Difh with Cruft, and lay in your Rabbits. Mix the Pork with them, take the Livers of the Rabbits,
parboil them, and beat them in a Mortar, with as much fat Bacon, and a little Sweet Herbs, fome
| Oyfters if you have them ; feafon with Pepper, and Salt, and Nutmeg ; mix it up with Yolk of Egg,
i and make it into Balls ; lay them here and there in your Pye, fome Artichoke-bottoms cut in Dice,
and Cock’s Combs, if you have them ; grate a fmall Nutmeg over the Meat, pour in half a Pint of
Red Wine, and half a Pint of Water ; clofe your Pye, and bake it an Hour and half in a quick Oven,
but not too fierce an Oven.

^Yorkfhire Chriftmas-Pye.

P 1 R S T make a good Standing Cruft, let the Wall and Bottom be very thick, bone a Turkey, a
" Goofe, a Fowl, a Partridge, and a Pigeon, feafon them all very well, take half an Ounce* of
Mace, half an Ounce of Nutmegs, a quarter of an Ounce of Cloves, half an Ounce of black Pepper,
all beat fine together, two large Spoonfuls of Salt, mix them together. Open the Fowls all down the
Back, and bone them ; firft the Pigeon, then the Partridge, cover them ; then the Fowl, then the
Goofe, and then the Turkey, which muft be large; feafon them all well firft, and lay them in the
Cruft, fo as it will look only like a whole Turkey ; then have a Hare ready cafed, and wiped with a
clean Cloth. Cut it to Pieces, that is jointed ; feafon it, and lay it as clofe as you can on one Side ; on
the other Side Woodcock, more Game, and what Sort of wild Fowl you can get. Seafon them well,
and lay them clofe ; put at leaft four Pounds of Butter into the Pye, then lay on your Lid, which muft
be a very thick one, and let it be well baked. It muft have a very hot Oven, and will take at leaft
four Hours.

This Pye will take a Bufhel of Flour; in this Chapter, you will fee how to make it. Thefe Pies
are often fent to London in a Box as Prefents ; therefore the Walls muft be well built.

A Goofe-Pye.

T 7 A L F a Peck of Flower will make the Walls of a Goofe-pye, made as in the Receipts for Cruft.
* *■ Raife your Cruft juft big enough to hold a large Goofe ; firft have a pickled dried Tongue, boiled
tender enough to peel, cut off ^he Root, bone a Goofe, and a large Fowl ; take half a Quarter of an
Ounce of Mace beat fine, a large Tea Spoonful of beaten Pepper, three Tea Spoonfuls of Salt, mix all
together, feafon your P iwl and Goofe w ... it, then lay the Fowl in the Goofe, and the Tongue in
th^ Fowl, and the Goofe in the fame Form as if whole. Put half a Pound of Butter on the Top, and
lay on the Lid. This Pye is delicious, either hot or cold, and will keep a great while. A Slice of this
Pye, cut down a-crofs, makes a pretty little Side-dilh for Supper.'

To Make a Venifon- Pafty.

*T"' A K E a Neck and Bread: of Venifon, bone it, feafon it with Pepper and Salt according to your
Palate. Cut the Bread: in two or three Pieces ; but don’t cut the Fat off the Neck if you can
help it. Lay in the Bread and Neck-end firft, and the bed: End of the Neck on the Top, that the Fat
may be whole; make * good rich Puff-pafte Cruft, let it be very thick on the Sides, a good Bottom-
cruft, and a thick Top. Cover the Difti, then lay in your Venifon, put in half a Pound of Butter,
about a quarter of a Pint of Water, clofe your Pafty, and let it be baked two Hours in a very quick
Oven. In the mean time fet on the Bones of the Venifon in two Quarts of Water, with two or three
Blades of Mace, an Onion, a little Piece of Cruft baked crifp and brown, a little whole Pepper, cover
it clofe, and let it boil foftly over a llow Fire, till above half is wafted, then drain it off. When the
Pafty comes out of the Oven, lift up the Lid, a»^ pour in the Gravy.

When your Venifon is not fat enough, take the Fat of a Loin of] Mutton, fteeped in a little rap
Vinegar apd Red Wine twenty-four Hours, then lay it on the Top of the Venifon, and clofe your
Pafty. It is a wrong Notion of fome People, to think Venifon cannot be baked enough, and wi'l firft
bake it in a falfe Cruft, and then bake it in the Pafty ; by this time the fine Flavour of the Venifon is
gone. No, if you want it to be very tender, wafh it in warm Milk and Water, dry it in clean Cloths
till it is very dry, then rub it all over with Vinegar, and hang it in the Air. Keep it as long as you think
proper, it will keep thus a Fortnight good ; but be fure there be no Moiltnefs about it; if there is, you
muft dry it well, and throw Ginger over it, and it will keep a long time. When you ultf it, juft dip
it in luke-warm Water, and dry it. Bake it in a quick Oven ; if it is a large Pafty, it will take three
Hours ; then your Venifon will be tender, and have all the fine Flavour. The Shoulder makes a
pretty Pafty boned, and made as above with the Mutton Fat.

A Loyn of Mutton makes a fine Pafty : Take a large fat Loin of Mutton, let it hang four or
five Days, then bone it, leaving the Meat as whole as you can ; lay the Meat twenty-four Hours in
half a Pint of Red Wine, and half a Pint of rap Vinegar ; then take it out of the Pick'e, and order it as
you do a Pafty, and boil the Bones in the fame manner to fill the Pafty, when it comes out of the Oven.

The Art of Cookery, made Plain and Eafy .

A Calf ’s-Head Pye.

CLEANSE your Head very well, and boil it till it is tender ; then carefully take off the FMh as
whole as you can ; take out the Eyes, and fiice the Tongue ; make a good Puff-pafte. Cruft, cover
the Difh, lay in your Meat, throw over it the Tongue, lay the Eyes cut in two, at each Corner ; fea-
fon it with a very little Pepper and Salt, pour in half a Pint of the Liquor it was boiled in, lay a thin
Top-Cruft on, and bake it an Hour in a quick Oven. In the mean time boil the Bones of the Head
in two Quarters of the Liquor, with two or three Blades of Mace, half a quarter of an Ounce of
whole Pepper, a large Onion, and a Bundle of Sweet Herbs. Let it boil till there is about a Pint, then
ftrain it off, and add two Spoonfuls of Ketchup, three cf Red Wine, aPiece of Butter, as big as a Wal¬
nut, rolled in Flour, half an Ounce of Truffles and Morells 5 feafon with Salt to your Palate; boil it,
and have half the Brains boiled* with fome Sage, beat them, and twelve Leaves of Sage chopped fine:
Stir all together, and give it a boil ; take the other Part of the Brains, and beat them up with fome of
the Sage chopped fine, a little Lemon-peel minced fine, and half a fmall Nutmeg grated. Beat it up
with an Egg, and fry it in little Cakes of a fine light-brown, boil fix Eggs hard, takeonly the Yolks ;
when your Pye comes out of the Oven, take off the Lid, lay the Eggs and Cakes over it, and pour the
Sauce all over. Send it to Table hot without the Lid. This is a fine Difti; you may put in it as
many fine Things as you pleafe ; but if wati'tS no more Addition.

To make a "fart.

ClRST make a fine Puff-pafte, cover ^bur Difti with the Cruft, make a good Force-meat thus:
"*• Take a Pound of Veal, and a Pound of Beef fuet, cut them fmall, and beat them fine*in a Mortar;
feafon it with a fmall Nutmeg grated, a little Lemon-peel fhread fme, a few Sweet Herbs, not too
much, a little Pepper and Salt, juft enough to feafon it, .ffhte. Crumb oTa Penny-loaf rubbed fine ;' ifiix
it up with the Yolk of an Egg, make one Third into Balls, and the. reft lay round the Sides of the Difti.
t<Get two fine large Veal Sweat-breads, cut each into four Pkcfis ;. two Rai^of Lamb-ftones, cut in
two each, twelve Cock’s Corgbs, haj^ OunceJ6f Trufflels' and Morells, four Artichoke-bottoms,
cut each into fotiB;. Pieces’, 4 a'feWi^fparagus-top?,- fome frefh. Muftirooms, aixkfome pickled; put all to-
..get-Fter in’your Difti.

Lay firft your Sweet-bread, then the Apfohoke-bottom, t’nen tj,e Cock’s Combs* then the Truffles
and Morells, then the Afparagus, then the ' Mufliroorfis, then the Force-meat Balls. Seafon the Sweet¬
breads with Pepper and Salt ; fill your Pye with Water, and put on the Cruft. Bake it two Hours.

As to Fruit and Fifh-pies, you have them in the Chapter for Lent.

To make Mince- Pies the befi Way.

A K E three Pounds of Suet ftiread very fine, and chopped as fmall as poffible, two Pounds of
Railins ftoned, and chopped as fine as poffible, two Pounds of Currans, nicely picked, waflied,
rubbed, and dried at the Fire, half a hundred of fine Pippins, pared, cored, and chopped fmall, half a
Pound of fine Sugar pounded fine, a quarter of an Ounce of Mace, a quarter of an Ounce of Cloves
two large Nutmegs, all beat fine ; put all together into a great Pan, and mix it well together with half
a Pint of Brandy, and half a Pint of Sack ; put it down clofe.in a Stone-pot, .and it will keep good four
Months. When you make your Pies, take a little Difti, fomething bigger than a Soop-plate, lay a very
thin Cruft all over it, lay a thin Layer of Meat,' and then-a thin Layer of Cittron cut very thin, then a
La yer of Mince meat, and a thin Layer of Orange-peel cut thin?< over that a little Meat ; fqueeze half
the Juice of a fine Sevile Orange, or Lemon, and pour in three- Spoonfuls oPRed Wine ; lay on your
Cruft, and bake it nicely. Thefe Pies eat fTndy cold. If you make them in little Patties, mix your
Meat and Sweet- meats accordingly : If you chufe Meat in your Pies, parboil a Neat’s-Tongue, peel it,
and chop the Meat as fine as poffible, an if mix with the reft ;‘ or two Pounds of the Infide of a Surloia
of Beef boiled.

. .. . Taft de M°y- ’ t n s>

A/T A K E Puff-paftj and' lay round youj^DilJi, then t Iftajjer of Bisket, and a. Layer»rff
Marrow, and then a Layer of all Sorts of Sweet-me^ts,,of>-333rtafly»^^
your Difh is full ; then^boTl ;a Quart Qre&mj’Stftl ffiiclcen^t-'^ith four Eggs, an
Orange- flower Water. .Sweeten-' It with Sugar to your Palate,. -ind 'pbur over the° reft,
will bake it. .. • - • ‘ •'

anc

and fo do till
a Spoonful of
Half an Hqur

To Make Orange or Lemon Tarts. v •'

/T' A K E fix large Lemons, and rub them very well with/Sait, and put tfem in Water for two
Days, with a Handful of Salt in it; then charige them Ynto ‘fVefti Water every Day (without Salt)
for a Fortnight, then boil them yfdr' two 'or- three Hours till they are tender, then cut them into half
Quarters, and thentut them thus A, as thin as you can; fhen take fix Pippins pared, cored, and
quartered, and a Pint of fair Water. Let them boil till the 'Pippins break ; put the Liquor to your
Orange or Lemon, and hall the Pulp of the Pippins well broken, and a Pound of Sugar. Boil thefe to¬
gether

Phe Art oj Cookery, made Plain and Eajy. y -

nether a quarter of an Hour, then put it in a Gallipot, and fqueeze an Orange in it: If' it be Lemon-
Tart, fqueeze a Lemon ; two Spoonfuls is enough for a Tart. Your Patty pans mud be fmall and
(hallow. Put fine Puff-pafte, and very thin ; a little while will bake it. Juft as your Tarts are going
rnto the Oven, with a Feather, or Brufh, do them over with melted Butter, and then fift double-refined
Sugar over them ; and this is a pretty Iceing on them.

Po make different Sorts of Tarts.

T F you bake in tin Patties, butter them, and you mud put a little Cruft all over, becaufe of the
taking them out : If in China, or Glafs, no Cruft but the top one. Lay fine Sugar at the Bottom,
then your Plumbs, Cherries, or any other Sort of Fruit, and Sugar at Top ; then put on your Lid,
and bake them in a flack Oven. Mince-pies muft be baked in Tin-patties, becaufe of taking them
out, and Puff-pafte is beft for them. All Sweet Tarts the beaten Cruft is beft ; but as you fancy.
You have the Receipt for the Crufts in this Chapter. Apple, Pear, Apricock, &c. make thus :
Apples and Pears, pare them, cut them in Quarters, and core them ; cut the Quarters a-crofs
again, fet them on in a Sauce-pan with juft as much Water as will barely cover them, let them
fimmeron a flow Fire juft till the Fruit is tender ; put a good Piece of Lemon-peel in the Water with
the Fruit, then have your Patties ready. Lay fine Sugar at Bottom, then your Fruit, and a little
Sugar at Top; that you muft put in at your Difcretion. Pouf over each Tart a Tea Spoonful of
Lemon-juice, and three Tea Spoonfuls of the Liquor they were boiled in ; put on your Lid, and bake
them in a flack Oven. Apricocks do the fame Way ; only don’t ufe Lemon.

As to Preferved Tarts, only lay in your preferved Fruit, and put a very thin Cruft at Top, and let
them be baked as little as poftible ; but if you would make them nice, have a large Patty, the Size you
would have .your Tart. Make your Sugar-Cruft, roll it as thick as a Halfpenny; then butter your
Patties, and cover it; fhape your Upper-cruft on a hollow Thing on purpofe, the Size of your Patty,
and'mfark it with a Marking-iron Tor that putpofe, in what Shape you pleafe, to be hollow and open to
fee the Fruit through ; then bake your Cruft in a very flack Oven, not to difcolour it, but to have it
crifp. When the Cruft is.cold, very carefully take it out, and fill it with what Fruit you pleafe, lay
on the Lid, and it is done; therefore if the Tart is'fiot eat, your, -Sweet-meat is not the worle, and it
looks genteel. «•

Pafte /or Tarts. ,

ON E Pound of Flour, three Quarters of a Pound of Butter, mix up together, and beat well with
a Rolling-pin.

Another Pafte for Tarts.

HA L F a Pound of Butter, half a Pound of Flour, and half a Pound of Sugar, mix it well toge¬
ther, and beat it with a Rolling-pin well, then roll it out thin.

Puff-Pafte.

A KE a quarter of a Peck of Flour, rub fine half a Pound of Butter, a little Salt, make it up
into a light Pafte with cold Water, juft ftiff enough to work it well up; then roll it out, and ftick
Pieces of Butter all over, and ftrew .a little Flour ; roll it up, and roll it out again ; and fo do nine or
ten times, till you have rolled in a Pound and half of Butter. This Cruft is moftly ufed for all Sorts
of Pies.

A Good Cruft for Great Pies.

TO a Peck of Flour the Yolk of three Eggs, then boil feme Water, and put in half a Pound of try’d
Suet, and a Pound and half of Butter. Skim off the Butter and Suet, and as much of the Liquor
as will make it a light good Cruft ; work it up well, and rollit out.

* P

A Standing Cruft for Great Pies.

E a Peck of Flour, and fix Pounds of .Butter, boiled in a Gallon of* Water, skim it off into
* the P*lbur, a'ncf as little of the Liquor as you can ; work-it well up into a Pafte, then pull it into
pieces till it is cold, then make it up in what Form you will have it. This is fit for the Walls of a
Goofe-pye. j

A Cold Cruft.

TO three Pounds of Flour, rub in a Pound and half of Butter ; break in two Eggs, and make it up
with cold Water. -

Dripping Cruft.

Hp A K E a Pound and half of Beef-dripping, boil it in Water, ftrain it, then let it ftand to be cold,
and take off the hard Fat ; ferape it, boil it fo four or five times ; then work it well up into three
Pounds of Flour, as fine as you can, and make it up into Pafte with cold Water, it makes a very fine
Cruft.

The Art of Cookery , made Plain and Eafy,

A Cru ft. for Cuftards.

TAKE half a Pound of Flour, fix Ounces of Butter, the Yolks of two Eggs, three Spoonfuls of
Cream, mix them together, and let them ftand a quarter of an Hour j then work it up and down,
and roll it very thin.

Pafte for Crackling-Cruft.

BLANCH four Handfuls of Almonds, and throw them into Water, then dry them in a Cloth,
and pound them in a Mortar very fine, with a little Orange- flower Water, and the White of an
Eeg. When they are well pounded, pafs them through a coarfe Hair-fieve, to clear them from all the
Lumps or Clods ; then fpread it on a Difh till it is very pliable ; let it ftand for a-whi!e, then roll out a
Piece for the Under-cruft, and dry it in the Oven on the Pye pan, while other Paftry-works are mak¬
ing, as Knots, Cyphers, isc. fur garnifhing your Pies.

CHAP. IX.

For a Fajl-Dinner , a Number of good Difhes , which you may make

ufe of for a Fable at any other Fime .

A Peas-Soop.

T) O I L a Quart of Split-peas in a Gallon of Water ; when they are quite foft, put in half a Red
Herring, or two Anchovies, a good deal of whole Pepper black and white, two or three Blades of
Mace, four or five Cloves, a Bundle of Sweet Herbs, a large Onion, and the green Tops of a Bunriof
Salary, a good Bundle of dried Mint, cover them clofe, and let them boil foftly, till there is about two

Quarts ; then ftrain it off, and have ready the white Part of the Salary wafhed clean, and cut fmall,

and ftewed tender in a Quart of Water, fome Spinage picked and wafhed clean, put to the Salary j let
them flew till the Water is quite wafted, and put it to your Soop.

Take a French Role, take out the Crumb, fry the Cruft brown in a little frefh Butter, take fome
Spinage, ftew it in a little Butter, after it is boiled, and fill 'the Role ; take the Crumb, cut it to
Pieces, beat it in a Mortar with a raw Egg, a little Spinage, and a little Sorrel, a little beaten Mace,
and a little Nutmeg, and an Anchovy ; then mix it up with your Hand, and roll them into Balls with

a little Flour, and cut fome Bread into Dice, and fry them crifp. Pour your Soop into your

Difh, put in the Balls and Bread, and the Role in the Middle. Garnifh your Difh with Spinage : If
it wants Salt, you mu ft feafon it to your Palate, rub in fome dried Mint.

A Gt •een Peas-Soop.

*T* A K E a Quart of old Green Peas, and boil them till they are quite tender as Pap, in a Quart of
”*■ Water, then ftrain them through a Sieve, and boil a Quart of young Peas in that Water. In the
meantime put the old Peas into a Sieve, pour half a Pound of melted Butter over them, and ftrain them
through the Sieve with the Back of a Spoon, till you have got all the Pulp. When the young Peas are
boiled enough, add the Pulp and Butter to the young Peas and Liquor ; ftir them together till they are
Imooth, and feafon with Pepper and Salt. You may fry a French Role, and let it fwim in the Difh.
If you like it, boil a Bundle of Mint in the Peas.

Another Green Peas-Soop.

HP A K E a Quart of green Peas, boil them in a Gallon of Water, with a Bundle of Mint, and a few
Sweet Herbs, Mace, Cloves and whole Pepper, till they are tender ; then ftrain them, Liquor and
all, through a coarfe Sieve, till all the Pulp is ftrained. Put this Liquor into a Sauce-pan, put to it four
Heads of Salary clean wafhed, and cut fmall, a Handful of Spinage clean wafhed, and cut fmall, a Let-
tice cut fmall, a fine Leek cut fmall, a Quart of green Peas, a little Salt; cover them, and let them
boil very foftly, till there is about two Quarts, and that the Salary is tender. Then fend it to Table.

If you like it, you may add a Piece of burnt Butter to it, about a quarter of an Hour before the Soop
is enough. ^

Soop Meager.

'TAKE half a Pound of Butter, put it into a deep Stew-pan, fhake it about, and let it ftand till it
has done making aNoife ; then have ready fix middling Onions peeled, and cut fmall, throw them
in, and fhake them about. Take a Bunch of Salary clean wafhed, and picked, cut it in Pieces half as
long as your Finger, a large Handful of Spinage clean wafhed, and picked, a good Lcttice dean wafhed,

i if

The Art of Cookery , made Plain and Eafy. yj

if yos have it, and cut fmall, a little Bundle of Parfley chopped fine ; fhake all this well together in the
Pan for a quarter of an Hour, then fhake in a little Flour, ftir all together, and pour into the Stew-pan
two Quarts of boiling Water; take a Handful of dry hard Cruft, throw in a Tea Spoonful of beaten
Pepper, three Blades of Mace beat fine, ftir all together, and let it boil foftly half an Hour ; then take it
off the Fire, and beat up the Yolks of two Eggs, and ftir in, and one Spoonful of Vinegar. Pour it
into the Soop-difh, and fend it to Table. If you have any green Peas, boil half a Pint in the Soop for
Change.

An Onion Soop.

TAKE half a Pound of Butter, put it into a Stew-pan on the Fire, let it all melt, and boil till it
has done making any Noife ; then have ready ten or a Dozen middling Onions peeled, and cut
fmall, throw them into the Butter, and let them fry a quarter of an Hour; then fhake in a little Flour,
and ftir them round ; fhake your Pan, and let them do a few Minutes longer, then pour in a Quart or
three Pints of boiling Water, ftir them round, take a good Piece of Upper-cruft, the ftaleft Bread you
have, about as big as the Top of a Penny-loaf cut fmall, and throw it in ; feafon with Salt to your
Palate ; let it boil ten Minutes, ftirrmg it often ; then take it off the Fire, and have ready the Yolks of
two Engs beat fine, with half a Spoonful of Vinegar; mix fome of the Soop with them, then ftir it
into your Soop, and mix it well, and pour it into your Difh. , This is a delicious Difh.

An Eel Soop.

TAKE Eels, according to the Quantity of Soop you would make, a Pound of Eels will make a
Pint of good Soop; fo to every Pound of Eels put a Quart of Water, a Cruft of Bread, two or
three Blades of Mace, a little whole Pepper, an Onion, and a Bundle of Sweet Herbs. Cover them
clofe, and let them boil till half the Liquor is wafted ; then ftrain it, and toaft fome Bread, and cut it
fmall, lay the Bread into the Difh, and pour in your Soop. If you have a Stew-hole, fet the Difh over
it for a Minute, and fend it to Table. If you find your Soop not rich enough, you muft let it boil till
it is as ftrong as you would have it. You may make this Soop as rich and good as if it was Meat :
You may add a Piece of Carrot to brown it.

A Crawfifh Soop.

TAKE a Carp, a large Eel, half a Thornback, cleanfe and wafh them clean ; put them into a
clean Sauce-pan, or little Pot, put to them a Gallon of Water, the Cruft of a Penny-loaf, skim'
them well, feafon it with Mace, Cloves, whole Pepper black and white, an Onion, a Bundle of Sweet
Herbs, fome Parfley, a Piece of Ginger; let them boil by themfelves clofe covered, then take the Tails
of half a hundred Crawfifh, pick out the Bag, and all the woolly Parts that are about them, put them
into a Sauce-pan, with two Quarts of Water, a little Salt, a Bundle of Sweet Herbs: Let them flew
foftly, and when they are ready to boil, take out the Tails, and beat all the other Part of the Craw¬
fifh with the Shells, and boil in the Liquor the Tails come out of, with a Blade of Mace, till it comes
to about a Pint ; ftrain it through a clean Sieve, and add to it the Fifh a boiling. Let all boil foftly,
till there is about three Quarts, then ftrain it off through a coarfe Sieve, put it into your Pot again, and
if it wants Salt, you muft put fome in, and the Tails of the Crawfifh, and Lobfter. Takeout all the
Meat and Body, and chop it very fmall, and add to it ; take a French Role and fry it crifp, and add to
it. Let them ftew all together for a quarter of an Hour. You may ftew a Carp with them ; pour
your Soop into your Difh, the Role fwimming in the Middle.

When you have a Carp, there fhould be a Role on each Side. Garnifh the Difh with Crawfifh: If
your Crawfifh will not lie on the Sides of your Difh, make a little Pafte, and lay round the Rim, and
lay the Fifh on that all round the Difh.

Take care that your Soop be well feafoned, but not too high.

A Mufcle Soop.

/^>E T a hundred of Mufcles, W2fh them very clean, put them into a Stew-pan, cover them clofe,
let them ftew till they open, then pick them out of the Shells, ftrain the Liquor through a fine
Lawn-fieve to your Mufcles, and pick the Beard or Crab out, if any.

Take a Dozen Crawfifh, beat them to mafh, with a Dozen Almonds blanched, and beat fine, and
take a fmall Parfnip and a Carrot feraped, and cut into thin Slices, fry them brown with a little But¬
ter. Then take two Pounds of any frefh Fifh, and boil in a Gallon of Water, with a Bundle of
Sweet Herbs, a large Onion ftuck with Cloves, whole Pepper black and white, a little Parfley, a little
Piece of Horfe-reddifh, and fait the Mufcles liquor, the Crawfifh and Almonds. Let them boil till
half is wafted, then ftrain them through a Sieve, put the Soop into a Sauce-pan, put in twenty of the
Mufcles, a few Mufhrooms and Truffles cut fmall, and a Leek wafhed, and cut very fmall. Take
two French Roles, take out the Crumb, fry it brown, cut it into little Pieces, put it into the Soop,
let it boil all together for a quarter of an Hour with the fry’d Carrot and Parfnip; in the mean while
take the Cruft of the Roles fry’d crifp, take half a hundred of the Mufcles, a quarter of a Pound of
Butter, a Spoonful of Water, fhake in a little Flour, fet them on the Fire, keeping the Sauce-pan
Ihaking all the time till all the Butter is melted. Seafon it with Pepper and Salt, beat up the Yolks of

U thre*

The Art of Cookery, made 'Plain and Eafy.

three Eggs put in, ftir them all the time for fear of curdling, grate a little Nutmeg; when it is thick
and fine, fill the Roles, pour your Soop into the Difh, put in the Roles, and lay the reft of the Mufcles
round the Rim of the Difh.

A Scate or Thornback Soop.

Hp A K E two Pound of Scate, or Thornback, skin it and boil it in fix Quarts of Water. When it
-*• is enough, take it up, pick off the Flefti, and lay it by ; put in the Bones again, and about two
Pounds of any frefh Fifh, a very little Piece of Lemon-peel, a Bundle of Sweet Herbs, whole Pepper,
two or three Blades of Mace, a little Piece of Horfe-reddifh, the Cruft of a Penny-loaf, a little Parfley,
cover it clofe, and let it boil till there is about two Quarts ; then ftrain it off, and add an Ounce of
Vermicella, fet it on the Fire, and let it boil foftly. In the mean time take a French Role, cut a
little Hole in the Top, take out the Crumb, fry the Cruft brown in Batter, take the Flefh oft' the Fifh
you laid by, cut it into little Pieces, put it into a Sauce-pan, with two or three Spoonfuls of the Soop,
fhake in a little Flour, put in a Piece of Butter, a little Pepper and Salt ; fhake them together in the
Sauce-pan over the Fire till it is quite thick, then fill the Role with it, pour your Soop into your Difh,
let the Role fwim in the Middle, and fend it to Table.

An Oyfler Soop.

XT’ OUR Stock muft be made of any Sort of Fifh the Place affords ; let there be about two Quarts,
take a Pint of Oyfters, beard them, put them into a Sauce-pan, ftrain the Liquor, let them flew
two or three Minutes in their own Liquor, then take the hard Parts of the Oyfters, and beat them in a
Mortar, with the Yolks of four hard Eggs, mix them with fomeof the Soop, put them with the other
Part of the Oyfters and Liquor into a Sauce-pan, a little Nutmeg, Pepper and Salt; ftir them well to¬
gether, and let it boil a quarter of an Hour, difh it up, and fend it to Table.

An Almond Soop.

fT' A K E a Quart of Almonds, blanch them, and beat them in a Marble Mortar, with the Yolks of
twelve hard Eggs, till they are a finePafte; mix them by degrees with two Quarts of new Milk,
a Quart of Cream, a quarter of a Pound of double-refined Sugar beat fine, a Pennyworth of Orange-
flower Water, ftir all well together ; when it is well mixed, fet it over a flow Fire, keep it ftirring
quick all the while, till you find it is thick enough, then pour it into your Difh, and fend it to Table.
If you don’t be very careful it will curdle^

A Rice Soop.

'T1 A K E two Quarts of Water, a Pound of Rice, a little Cinnamon, cover it clofe, and let it fimmer
very foftly, till the Rice is quite tender. Take out the Cinnamon, and fweeten it to your Palate,
grate half a Nutmeg, let it ftand till it is cold ; then beat up the Yolks of three Eggs, with half a Pint
of White Wine, mix them very well, then ftir them into the Rice, fet them on a flow Fire, keep ftir¬
ring all the time for fear of curdling. When it is of a good Thicknefs, and boils, take it up; keep
ftirring it till you put it into your Difh.

A Barley Soop.

'"p A K E a Gallon of Water, and half a Pound of Barley, a Blade or two of Mace, a large Cruft of
Bread, a little Piece of Lemon-peel, let it boil till it comes to two Quarts, then add half a Pint of
White Wine, and fweeten to your Palate.

A Turnip Soop.

rp A K E a Gallon of Water, and a Bunch of Turnips, pare them, fave three or four out, put the
reft into the Water, with half an Ounce of whole Pepper, an Onion ftuck with Cloves, a Blade
of Mace, and half a Nutmeg bruifed, a little Bundle of Sweet Herbs, a large Cruft of Bread ; let thefe
boil an Hour pretty faft, then ftrain it through a Sieve, fqueezing the T urnips through, wafh and cut 3
Bunch of Salary very fmall, fet it on in the Liquor on the Fire, cover it clofe, and let it ftew. In
the mean time cut the Turnips you faved into Dice, and two or three fmall Carrots clear feraped, and
cut in little Pieces ; put half thefe Turnips and Carrots into the Pot with the Salary, and the other half
fry brown in frefh Butter. You muft flour them firft, and two or three Onions peeled, and cut in thin
Slices, and fry’d brown ; then put them all into the Soop, with an Ounce of Vermicella. Let your Soop
boil foftly till the Salary is quite tender, and your Soop good. Scafon it with Salt to your Palate.

An Egg Soop.

T)EAT the Yolks of two Eggs in your Difh, with a Piece of Butter as big as an Hen’s Egg, take a Tea-
kettle of boiling Waterin one Hand, and a Spoon in the other, pour in about a Quart by degrees, and
keep ftirring it all the time well, till the Eggs are well mixed, and the Butter melted; then pour it

into

The Art of Cookery , made Plain and Eafy. yg

into a Sauce-pan, and keep ftirring it all the time till it begins to fimmer, take it off the Fire, and pour
it between two Veflels out of one into the other, till it is quite fmooth, and has a great Froth. Set it
on the Fire again, keep ftirring it till it is quite hot, then pour it into the Soop-dilh, and fend it to
Table hot.

Peas- Porridge.

'TP A K E a Quart of Green Peas, put to them a Quart of Water, a Bundle of dry’d Mint, and a little
Salt. Let them boil till the.Peas are quite tender, then put in fome beaten Pepper, a Piece of Butter
as bigas a Wallnut, rolled in Flour; ftir it all together, and let it boil a few Minutes. Then add two
Quarts of Milk, let it boil a quarter of an Hour, take out the Mint, and ferve it up.

A White-Pot.

'Ti AKE two Quarts of new Milk, eight Eggs, and half the Whites beat up, with a little Rofe-
-*■ water, a Nutmeg, a quarter of a Pound of Sugar, cut a Pennyworth in very thin Slices, and pour
your Milk and Eggs over ; put a little Bit of fweet Butter on the Top ; bake it in a flow Oven half an
Hour.

A Rice White-Pot.

O I L a Pound of Rice in two Quarts of new Milk, till it is tender and thick, beat it in a Mortar
with a quarter of a Pound of Sweet Almonds blanched ; -then boil two Quarts of Cream,’ with a
few Crumbs of white Bread, and two or three Blades of Mace ; mix all together with eight Eggs, a
little Rofe-water, and fweeten to your Tafte; cut fome candied Orange and Citrons-peels thin, and lay
it in, when it is in the Oven. Itmuft be put into allow Oven.

Rice-Milk.

TAKE half a Pound of Rice, boil it in a Quart of Water, with a little Cinnamon, let it boil till
the Water is all wafted ; take great Care it does not burn, then add three Pints of Milk, and the
Yolk of an Egg beat up ; keep it ftirring ; and when it boils take it up. Sweeten to your Palate.

An Orange-Fool.

A K E the Juice of fix Oranges and fix Eggs well beaten, a Pint of Cream, a quarter of a Pound
of Sugar, a little Cinnamon and Nutmeg ; mix all together, and keep ftirring over a flow Fire
till it is thick, then put in a little Piece of Butter, and keep ftirring till cold, and difh it up.

A Weftminfter-Fooi.

'"p'A K E a Penny-loaf, cut it into thin Slices, wet them with Sack, lay them in the Bottom of a
Difh; take a Quart of Cream, beat up fix Eggs, two Spoonfuls of Rofe-water, a Blade of Mace,
fome grated Nutmeg, fweeten to your Tafte. Put this all into a Sauce-pan, and keep ftirring all the
time over a flow Fire for fear of curdling. When it begins to be thick, pour it into the Difh over the
Bread; let it ftand till it is cold, and ferve it up.

A Goofeberry-Fool.

*"p AKE two Quarts of Goofeberries, fet them on the Fire in about a Quart of Water ; when they’
begin to fimmer, and turn yellow, and begin to plump, throw them into a Culiedar to drain the
Water out ; then with the Back of a Spoon carefully fqueeze the Pulp, throw the Sieve into a Difh
make them pretty fweet, and let them ftand till they are cold. In the mean time take two Quarts of
new Milk, and the Yolks of four Eggs, beat up with a little grated Nutmeg, ftir it foftly over a flow
Fire, when it begins to fimmer, take it off, and by degrees ftir it into the Goofeberries, let it ftand
till it is cold, and ferve it up. If you make it with Cream, you need not put any Eggs in ; and if it is
not thick enough, it is only boiling more Goofeberries ; but that you muft do as you think proper.

Furmity.

A K E a Quart of ready-boiled Wheat, two Quarts of Milk, a quarter of a Pound of Currans
clean picked and wafhed ; ftir thefe together and boil them, beat up the Yolks of three or four
Eggs, a little Nutmeg, with two or three Spoonfuls of Milk, add to the Wheat, ftir them together for
a few Minutes, then fweeten to your Palate, and fend it to Table.

Plumb-Porridge, or Barley-Gruel.

'T' AKE a Gallon of Water, and half a Pound of Barley, a quarter of a Pound of Raifins clean
wafhed, a quarter of a pound of Currans, clean wafhed and picked ; boil thefe till above half the
Water is wafted, with two or three Blades of Mace; then fweeten it to your Palate, and add half a
Pint of White Wine.

Buttered

The Art of Cookery , made Plain and Eafy.

Buttered-Wheat.

PU T your Wheat into a Sauce-pan, when it is hot, ftir in a good Piece of Butter, a little grated
Nutmeg, and fweeten to your Palate.

Plumb-Gruel.

A K E two Quarts of Water, two large Spoonfuls of Oatmeal, ftir it together, a Blade or two of
-*■ Mace, a little Piece of Lemon-peel, boil it for five or fix Minutes (take care it don’t boil over ;)
then ftrain it off, and put it into the Sauce pan again, with half a Pound of Currans clean wafhed and
picked ; let them boil about ten Minutes, add a Glafs of White Wine, a little grated Nutmeg, and
fweeten to your Palate.

To make a Flour Hafty-Pudding.

,-p A K E a Quart of Milk, and four Bay-leaves, fet it on the Fire to boil, beat up the Yolks of two
Eggs, and ftir in a little Salt, take two or three Spoonfuls of cold Milk, and beat up with your
Eggs, and ftir in your Milk ; then with a wooden Spoon in one Hand, and the Flower in the other,
ftir it in till it is of a good Thicknefs, but not too thick. Let it boil, and keep it ftirring, then pour
it into a Dilh, and ftick Pieces of Butter here and there. You may omit the Egg, if you don’t like it *
but it is a great Addition to the Pudding, and a little Piece of Butter ftirred in the Milk, makes it eat
Ihort and fine. Take out the Bay-leaves before you put in the Flour.

To make an Oatmeal Hafty-Pudding.

'"p A K E a Quart of Water, fet it on to boil, put in a Piece of Butter, fome Salt, when it boils, ftir in
the Oatmeal as you do the Flour, till it is of a good Thicknefs ; let it boil a few Minutes, pour it
in your Difh, and ftick Pieces of Butter in it ; or eat with Wine and Sugar, or Ale and Sugar, or
Cream, or new Milk. This is beft made with Scotch Oatmeal.

To make an Excellent Sack-Poftet.

DEAT fifteen Eggs, Whites and Yolks very well, and ftrain them, then put three quarters of a
" Pound of White Sugar into a Pint of Canary, and mix it with your Eggs in a Bafon ; fet it over a
Chaffing-difh of Coals, and keep continually ftirring it till it is fcalding-hot. In the mean time grate
fome Nutmeg into a Quart of Milk, and boil it, then pour it into your Eggs and Wine, they being
fcalding hot. Hold your Hand very high as you pour it, fome body ftirring it all the time you are pour¬
ing in the Milk ; then take it off the Chaffing-dilh, and fet it before the Fire half an Hour, fo ferve it up.

To make another Sack-Poflet.

'T1 A K E a Quart of new Milk, take four Naples Biskets, crumble them, and when the Milk boils,
throw them in. Juft give it one boil, take it off, grate in fome Nutmeg, and fweeten to your
Palate ; then pour in half a Pint of Sack, ftirring it all the time, and ferve it up. You may crumble
White Bread inftead of Biskets .

Or make it thus .

DOILa Quart of Cream, or new Milk, with the Yolk of two Eggs ; firft, take a French Role,
and cut it as thin as poflible you can in little Pieces; lay it in the Difh you intend for the Poflet ;
When the Milk boils (which you muft keep ftirring all the time) pour it over the Bread, and ftir it
together. Cover it clofe, and take a Pint of Canary, a quarter of a Pound of Sugar, grate in fome
Nutmeg ; and when it boils, pour it into the Milk, ftirring it all the time, and ferve it up.

To make a fine Hafty-Pudding.

T) REAKan Egg into fine Flour, and with your Hand work up as much as you can into a ftifFPafte
as is poflible, then mince it as fmall as Herbs to the Pot, as fmall as if it were to be lifted ; then fet
a Quart of Milk a boiling, and put it in the Pafte fo cut ; put in a little Salt, a little beaten Cinnamon
and Sugar, a Piece of Butter as big as a Wallnutj and ftirring all one way. When it is as thick as you
would have it, ftir in fucli another Piece of Butter, then pour it into your Dilh, and ftick Pieces of
Butter here and there. Send it to Table hot.

To make Hafty-Fritters.

*"p A'K E a Stew-pan, put in fome Butter, let it be hot ; in the mean time take half a Pint of all Ale
* not bitter, ftir in fome Flour by degrees in a little of the Ale, put in a few Currans, or chopped
Apples, beat them up quick, and drop a large Spoonful at a time all over the Pan. Take care they
don’t ftick together, turfi them with an Egg-flice, and when of a fine brown, lay them in a Dilh
and throw Sugar over them, and garnilh with Orange cut into Quarters.

3 * Ta

¥be Art of Cookery , made Plain and Eafy. 8 1

To make Fine Fritters.

PU T to half a Pint of thick Cream four Eggs well beaten, a little Brandy, fome Nutmeg, and
Ginger ; make this into a thick Batter with Flour, and your Apples mult be Golden Pippins, pared
and chopped with a Knife ; mix all together, and fry them in Butter. At any time you may make
an Alteration in the Fritters with Currans.

Another Way.

DRY well fome of thefineft Flour before the Fire, and mix it with a Quart of new Milk, not too
thick, fix or eight Eggs, a little Nutmeg, a little Mace, a little Salt, a quarter of a Pint of Sack,
or Ale, or a Glafs of Brandy ; beat them well together, make them prettp thick with Pippins ; fo fry

them dry.

Apple Fritters.

BEAT the Yolks of eight Eggs, the Whites of four well together, and ftrain them into a Pan ;

then take a Quart of Cream," make it as hot as you can bear your Finger in it, then put to it a
quarter of a Pint of Sack, three quarters of a Pint of Ale, and make a Pellet of it. When it is cool,
put it to your Eggs, beating it well together, then put in Nutmeg, Ginger, Salt, and Flour to your
Jikino-. Your Batter Ihould be pretty thick, then put in Pippins fliced or feraped, and fry them in a
good deal of Butter, quick.

Curd Fritters.

HA VI N Ga Handful of Curds, and a Handful of Flour, and ten Eggs, well beaten and ftrained,
fomeSu^ar, Cloves, Mace, and Nutmeg beat, a little Saffron; ftir all well together, and fry them
quick, and of a fine light-browm

, Fritters Royal.

TAKE a Quart of new Milk, put it into a Skellet or Sauce-pan, and as the Milk boils up, pour in
a Pint of Sack. Let it boil up, then take it off, and let it Hand five or fix Minutes, then skim
off all the Curd, and put it into a Bafon ; beat it up well with fix Eggs, feafon it with Nutmeg, then
beat it up with a Wisk, add Flour to make it as thick as Batter ufually is, put in fome fine Sugar, and
fry them quick.

Skirret Fritters.

np A K E a Pint of Pulp of Skirrets, and a Spoonful of Flour, the Yolks of four Eggs, Sugar and
•*- Spice, make it into a thick Batter, and fry them quick.

White Fritters.

T 1 A V I N G fome Rice, wafli it in five or fix feveral Waters, and dry it very well before the Fire,
then beat it in a Mortarvery fine, and fift it through a Lawn-fieve, that it may be very fine. You
mull have at leaft an Ounce of it, then put it into a Sauce-pan, juft wet it with Milk, and when it is
well incorporated with it, add to it another Pint of Milk. Set the whole over a Stove, or very ilow
Ftte, and take care to keep it always moving ; put in a little Sugar, and fome candied Lemon-peel
grated, keep it over the Fire till it is almoft come to the Thicknefs of a fine Pafte, flour a Peal, and
pour it on it, and fpread it abroad with a Rolling-pin. When it is quite cold, cut it into little Morfels,
taking care that they flick not one to the other, flour your Hands and roll up your Fritters handfomely,
and fry them. When you ferve them up, pour a little Orange-flower Water over them and Sugar.
Thefe make a pretty Side-difh ; or are very pretty to garnifh a fine Difh with.

Water Fritters.

'T'A KE a Pint of Water put into a Sauce-pan, a Piece of Butter as big as a Wallnut, a liftle Salt,
and fome candied Lemon- peel minced very fmall ; make this boil over a Stove, then put in two
good Handfuls of Flour, and turn it about by main Strength, till the Water and Flour be well mixed
together, and none of the laft flick to the Sauce-.pan ; then take it off' the Stove, mix in the Yolks of
two Eggs, mix them well together, continuing to put in more, two by two, till you have flirred in
ten or twelve, and your Pafte be very fine ; then drudge a Peel thick with Flour, and dipping your
Hand into Flour, take out your Pafte, Bit by Bit, and lay it on a Peel. When it has lain a little
while, roll it, and cut it into little Pieces, taking care, that they flick not to one another ; fry them
©f a fine b.cown, put a little Qnmge-flour Water over them, and Sugar all over.

Syringed

7 he Art of Cookery, made Plain and Eafy.

Syringed Fritters.

TAKE about a Pint of Water, and a Bit of Butter, the Bignefs of an Egg, with fome Lemon-
A peel, green if you can get it, rafped, preferved Lemon-peel, and crifped Orange-flowers ; put all
together in a 'Stew-pan over the Fire, and when boiling throw in fome fine Flour ; keep it ftirring,
put in by degrees more Flour till your Batter be thick enough, take it off the Fire ; then take an Ounce
of Sweet Almonds, four bitter Ones, pound them in a Mortar, Air in two Naples Biskets crumbled,
two Eggs beat; ftir all together, and more Egg, till your Batter be thin enough to be fv ringed. Fill
your Syringe, your Butter being hot, fyringeyour Fritters in it, to make ot it a true Lovcrs-Knof, and
being well coloured, ferve them up for a dainty Side-difh.

At another time, you may rub a Sheet of Paper with Butter, over which you may fyringe your Frit¬
ters, and make them in what Shape you pleafe. Your Butter being hot, turn the Paper upfide-down
over it, and your Fritters will eaiily drop off. When fry’d, ftrew them with Sugar, and giase them.

Vine-Leaves Fritters.

'IpA K E fome of the fmalleff Vine-leaves you can get, and having cut off the great Stalks, put them
A o Fb i til with fome French Brandy, green Lemon rafped, and fome Sugar; take

m a

_ _ _ a good

Handful of fine Flour, mixed with White Wine or Ale, let your Butter be hot, and with a Spoon
drop in your Batter ; take great Care they don’t flick one to the other ; on each Fritter lay a Leaf ;
fry them quick, and ftrew Sugar over them, and glaze them with a red-hot Shovel.

With all Fritter made with Milk and Eggs, you fhould have beaten Cinnamon and Sugar in a Saucer,
and either fqueeze an Orange over it, or pour a Glafs of White Wine, and fo throw Sugar all over the
Difh, and they fhould be fry’d in a good deal of Fat ; therefore they are beft fried in Beef-dripping, or
’s-Iard, when it can be done.

Hocr

To make Clarye Fritters.

Op A K E your Clarye-leaves, cut off the Stalk, dip them one by one in a Batter made with Milk and
Flour, your Butter being hot, fry them quick. This is a pretty heartening Difh for a lick or

weak Pcrfon

hot, fry them quick,
and Camfary-leaves done the fame Way.

Apple Frazes,

CUT your Apples in thick Slices, and fry them of a light-brown ; take them up, and lay them to
^ drain, keep them as whole as you can, and either pare them, or let it alone ; then make a Batter
as follows: Take five Eggs, leaving out two Whites, beat them up with Cream and Flour, and a little
Sack ; make it the Thicknefs of a Pancake Batter, pour in a little melted Butter and Nutmeg, and a
little Sugar. Let your Butter be hot, and drop in your Fritters, and on every one lay a Slice of Apple,
and then more Batter on them. Fry them of a fine light-brown ; take them up, and ftrew fome double-
refined Sugar all over them.

An Almond Fraze.

pET a Pound of Jorddn Almonds blanched, fteep them in a Pint of fweet Cream, ten Yolks of
Eggs, and four Whites, take out the Almonds and pound them in a Mortar fine, then mix them
again in the Cream and Eggs, put in Sugar and grated white Bread, ftir them well together, put fome
frefti Butter into the Pan, let it be hot, and pour it in, ftirring it in the Pan till they are of a good
Thicknefs ; and when it is enough, turn it into a Difh, and throw Sugar over it, and ferve it up.

Pancakes.

'"P A K E a Quart of Milk, beat in fix or eight Eggs, leaving half the Whites out, mix it well till
your Batter is of a fine Thicknefs. You muft obferve to mix your Flour firft with a little Milk,
then add the reft by degrees ; put in two Spoonfuls of beaten Ginger, a Glafs of Brandy, a Jirtle Salt,
ftir all together, and take your Stew-pan very clean, put in a Piece of Butter as big as a Wallnut,
then pour in- a Ladleful of Batter, which will make a Pancake moving the Pan round, that the Batter
be all over the Pan ; fhake the Pan, and when you think that Side is enough, tofs it, if you can’t, turn
it cleaverly ; and when both Sides are done, lay it in a Difli before the Fire, and fo do the reft. You
muft take care they are dry ; when you fend them to Table, ftrew a little Sugar over them.

To make Fine Pancakes.

A KE half a Pint of Cream, half a Pint of Sack, the Yolks of eighteen Eggs beat fine, and a
A little Salt, half a Pound of fine Sugar, a little beaten Cinnamon, Mace, and Nutmeg; then put
in as much Flour as will run thin over the Pan, and fry them in frefh Butter. This Sort of Pancake
will not be crifp, but very good.

The Art of Cooker)' , made Plain and Eafy.

A Second Sort of Fine Pancakes.

TAKE a Pint of Cream, and eight Eggs well beat, a Nutmeg grated, a little Salt, half a Pound
of good Difh-butter melted; mix all together with as much Flour as will make them into a thin
Batter ; fry them nice, and turn them on the Back of a Plate.

A Third Sort.

TAKE Ex new-laid Eggs well beat, mix them with a Pint of Cream, a quarter of a Pound of Sugar*
fume grated Nutmeg, and as much Flour as will make the Batter of a proper Thicknefs. Fry
thefe fine Pancakes in fmall Pans, and let your Pans be hot. You mud not put above the Bignefs of
a Nutmeg of Butter at a time into the Pan.

A Fourth Sort call'd , A Quire of Paper.

TAKE a pint of Cream, fix Eggs, three Spoonfuls of fine Flour, three of Sack, one of Orange-
flour Water, a little Sugar, and half a Nutmeg grated, half a Pound of melted Butter, almoft cold;
mingle all well together, and butter the Pan for the firft Pancake; let them run as thin as poffible ;
when juft coloured they are enough : And fo do with all the fine Pancakes.

Rice Pancakes.

TA K E a Quart of Cream, and three Spoonfuls of Flour of Rice, fet it on a flow Fire, and keep
it ftirring till it is thick as Pap. Stir in half a Pound of Butter, a Nutmeg grated, then pour it
out into an earthen Pan, and when it is cold, ftir in three or four Spyonfuls of Flour, 3 little Salt,
fome Sugar, nine Eggs well beaten ; mix all well together, and fry them nicely. When you have no
Cream ufe new Milk, and one Spoonful more of the Flour of Rice.

To Make a Pupton of Apples.

PARE fome Apples, and take out the Cores, put them into a Skellet, to a Quart-Mugful and
heaped, of the cut Apples, put in a quarter of a Pound of Sugar, and two Spoonfuls of Water. Do
them over a flow Fire-, keep them ftirring, add a little Cinnamon ; when it is quite thick, and like a
Marmalade, let it ftand till cool. Beat up the Yolks of four or five Eggs, and ftir in a Handful of
grated Bread, and a quarter of a Pound of frefli Butter ; then form it into whafiShape you pleafe, and
bake it in a flow Oven, and then turn it upfide-down on a Plate for a fecond Courfe.

To Make Black Caps.

CU T twelve large Apples in Halves, and take out the Cores, place them on a thin Patty pan, or
Mazarcen, as clofe together as they can lye, with the flat Side downwards, fqueeze a Lemon in,
two Spoonfuls of Orange-flower Water, and pour over them ; fhread fome Lemon-ped fine and throw
over them, and grate fine Sugar all over. Set them in a quick Oven, and half an Hour will do them.
When you fend them to Tabic, throw fine Sugar all over the Difli.

To Bake Apples Whole

U T your Apples into an earthen Pan, with a few Cloves, and little Lemon-peel, fome coarfe
Sugar, a Glafs of Red Wine ; put them into a quick Oven, and they will take an Hour baking.

To Steyu Pears.

n ARE fix Pears, and either quarter them, or do them whole ; but makes a pretty Difh with one
whole, and the other cut in quarter, and the Cores taken out, lay them in a deep earthen Pot, with
a few Cloves, a Piece of Lemon-peel, a Gill of Red Wine, and a quarter of a Poun,d of fine Sugar: If
the Pears are very large, they will take half a Pound of Sugar, and half a Pint of Red Wine. Cover
them clofe with brown Paper, and bake them till they are enongh.

Serve them hot or cold, juft as you like them, and they will be very good with Water in the
place of Wine.

To Stew Pears in a Sauce-Pan.

nUT them into a Sauce-pan with the Ingredients as before. Cover them, and do them over a flow
* Fire; when they are enough take them off.

The Art of Cookery , made Plain and Eafy.

To Stew Pears Purple.

PARE four Pears, cut them into Quarters, core them, put them into a Ste_w-pan, with a quarter
of a Pint of Water, a quarter of a Pound of Sugar, cover them with a Pewter-plate, then cover the
Pan with the Lid, and do them over a flow Fire. Look at them often, for fear of the Plate melting ;
when they are enough, and the Liquor looks of a fine Purple, take them off, and lay them in your
Difh with the Liquor; when cold, ferve them up for a Side-difh as a fecond Courfe, or juft as you
plcafe.

To Stew Pippins Whole.

'"ip A K E twelve Golden Pippins, pare them, put the Parings into a Sauce-pan, with Water enough
-*• to cover them, a Blade of Mace, two or three Cloves, a Piece of Lemon-peal, let them limmer
till there is juft enough to flew the Pippins in, then ftrain it, and put it into the Sauce-pan again, with
Sugar enough to make it like a Syrrup; then put them in a Prefejving-pan, or clean Stew-pan, or large
Sauce-pan, and pour the Syrrup over them. Let there be enough to flew them in ; when they are
enough, which you will know by the Pippins being foft, take them up, lay them in a little Diih with
the Syrrup ; when cold, ferve them up ; or hot, if you chufe it.

A pretty Made-Difh.

A K E half a Pound of Almonds blanched, and beat fine, with a little Rofe or Orange-flower
Water, then take a Quart of ("weet thick Cream, and boil it with a Piece of Cinnamon and Mace,
fweeten it with Sugar to your Palate, and mix it with your Almonds ; ftir it well together, and ftrain
it through a Sieve. Let j our Cream cool, and thicken it with the Yolks of fix Eggs j then garnifh a
deep Difli, and lay Pafte at the Bottom ; then put in fhread Artichoke-bottoms, being firft boiled j
upon that a little melted Butter, fhread Citron, and candied Orange ; fo do till yourDifh is near full,
then pour in your Cream : So bake it without a Lid ; when it is baked, fcrape Sugar over it, and ferve
it up hot ; half an Hour will bake it.

To make Kickfhaws.

AT AKE Puff-pafte, roll it thin, and if you have any Moulds, work it upon them, make them
up with preferved Pippins. You may fill fome with Goofeberries, fome with Rasberiies, or what
you pleafc; then clofe them up, or either bake or fry them ; throw grated Sugar over them, and ferve
them up.

Pain Perdu, or Cream Toafls.

T T AVING two French Roles, cut them into Slices, as thick as your Finger, Crumb and Cruft:

together, lay them on a Difh, put to them a Pint of Cream, a^id half a Pint of Milk; ftrew
them over with beaten Cinnamon, and Sugar, turn them frequently, till they are tender; bu,t take
care not to break them, then take them from the Cream with a Slice, break four or five Eggs, turn
your Slices of Bread in the Eggs, and fry them in clarified Butter. Make them of a good brown Co¬
lour, not bla,ck ; fcrape a little Sugar on them. They may be ferved for a fecond Courfe-difh, but
fitteft for Supper.

Salarmngundy for a Middle DiJIo at Supper.

T N the top Plate in the Middle, which fhould ftand higher then the reft, take a fine pickled Herring
bone it, take off the Head, and mince the reft fine. In the other Plates round, put the following
Things; in one, pare aCucumber, and cut it very thin ; in another, Apples pared, and cut fmall ; in
another, an Onion peeled, and cut fmall ; in another, two hard Eggs chopped fmall, the Whites in
one, and the Yolks in another; pickled Gerkins in another cut fmall ; in another, Salary cut fmall;
in another pickled red Cabbage chopped fine ; take fome Water-creftes clean wafhed, and picked, flick
them all about and between every Plate, or Saucer, and throw Stertion-Flowers about the Crefles.
You mud have Oil and Vinegar, and Lemon to* eat with it. If it is prettily fet out, it will make a
pretty Figure in the Middle of the Table, or you may lay them in Heaps in a Difh. If you have not
all thefe Ingredients, fet out your Plates, or Saucers, with juft what you fancy ; and in the room of a
pickled Herring mince Anchovies.

To make a Tanfey.

QpAKE ten Eggs, break them into a Pan, put to them a little Salt, beat them very well, then
put to them eight Ounces of Loaf-Sugar beat fine, and a Pint of the Juice of Spinage. Mix them
well together, and ftrain it into a Quart of Cream; then grate in eight Ounces of Naples Bisket, or
white Bread, a Nutmeg grated, a quarter of a Pound of Jordin Almonds, beat in a Moxtar, with a
little Juice of Tanfey to your Tafte ; mix thefe all together, put it into a Stew-pan, with a Piece of
Butter as large as a Pippin. Set it over a flow Charcoal Fire, keep it ftirring till it is hardened very
well, then butter a Difli very well, put in your Tanfey, bake it, and when it is enough, turn it out
on a Pye-plate. Squeeze the Juice of an Orange over it, and throw Sugar all over, Garnifh with
Orange cut into Quarters, and Sweetmeats cut into little long Bib, and lay all over it.

Another

The Art of Cookery , made "Plain and Eafy.

Another Way.

TAKE a Pint of Cream, and half a Pound of blanched Almonds beat fine, with Rofe and Orange-
flower Water, ftir them together over a flow Fire ; when it boils, take it oft', and let it ftand till
cold. Then beat in ten Eggs, grate in a fmall Nutmeg, four Naples Biskets, and a little grated
Bread, a Grain of Musk. Sweeten to your Tafte ; and if you think it is too thick, put in fome more
Cream, the Juice of Spinage to make it green ; ftir it well together, and either fry it, or bake it. If
you fry it, do one Side firft, and then with a Diih turn the other Side.

To make Hedge-Hog.

A K E two Quarts of fweet blanched Almonds, beat them well in a Mortar, with a little Canary
-*■ and Orange-flower Water, to keep them from oiling. Make them into a ftiff Pafte, then beat in
the Yolks of twelve Eggs, leave out five of the Whites, put to it a Pint of Cream, fweeten it with
Sugar, put in half a Pound of fweet Butter melted, fet on a Furnace, or flow Fire, and keep it con-
ftantly ftirring till it is ftiff enough to be made into the Form of a Hedge-Hog. Then ftick it full of
blanched Almonds flit, and ftuck up like the Brifiels of a Hedge-Hog, then put it into a Diih. Take a
Pint of Cream, and the Yolks of four Eggs beat up, and mix with the Cream ; fweeten to your Palate,
and keep them ftirring over a flow Fire all the time till it is hot; then pour it into your Difh round the
Hedge-Hog, and let it ftand till it is cold, and ferve it up.

Or you may make a fine Hartfhorn-Jelly, and pour into the Difh, which will look very pretty. You
may eat Wine and Sugar with it, or eat it without.

Or cold Cream, fweetned with a Glafs of White Wine in it, and the Juice of a Seville Orange, and
pour into the Difh. It will be pretty for Change.

This is a pretty Side-difh at a fecond Courfe, or in the Middle for Supper, or in a Grand Defert.
Plump two Currans for the Eyes. s

Or make it thus for Change.

*T* AKE two Quarts of fweet Almonds blanched, twelve bitter ones, beat them in a Marble Mortar
well together, with Canary and Orange-flower Water, two Spoonfuls of the Tincture of Saffron,
two Spoonfuls of the Juice of Sorrel, beat them into a fine Pafte, put in half a Pound of melted Butter,
mix it up well; a little Nutmeg and beaten Mace, an Ounce of Citron, an Ounce of Orange-peel,
both cut fine, mix in ; and the Yolk of twelve Eggs, and half the Whites, beat up and mixed in ; half
a Pint of Cream, half a Pound of double-refined Sugar, work it up all together ; and if it is not ftiff
enough to make up into the Form you would have it, you muft have a Mould for it ; butter it well,
and then put in your Ingredients, and bake it. The Mould muft be made in fuch a manner, as to have
the Head peeping out ; and when it comes out of the Oven, have ready fome Almonds blanched, and
flit, and boil up in Sugar till brown. Stick it all over with the Almonds ; and for Sauce, have Red
Wine made hot and Sugar, with the Juiceofan Orange. Send it hot to Table for a firft Courfe.

You may leave out the Saffron and Sorrel, and. make it up like Chickens, or any other Shape you
pleafe, or alter the Sauce to your Fancy. Butter, Sugar, and White Wine is a pretty Sauce, for either
baked or boiled ; and you may make the Sauce of what Colour you pleafe ; or put it into a Mould,
with half a Pound of Currans added to it, and boil it for a Pudding. You may ufe Cochineal in the
room of Saffron.

The following Liquor you may make to mix with ycur Sauces : Beat an Ounce of Cochineal very
fine, put in a Pint of Water in a Skillet, and a quarter of an Ounce of Roch-Allum, boil it till the
Goodncfs is out ; ftrain it into a Phial, with an Ounce of fine Sugar, it will keep fix Months.

To ?nake pretty Almond Puddings.

Tp A K E a Pound and half of blanched Almonds, beat them fine with a little Rofe-water, a Pound
A of grated Bread, a Pound and quarter of fine Sugar, a quarter of an Ounce of Cinnamon, and a
large Nurm.g beat fine, half a Pound of melted Butter, mixed with the Yolks of Eggs, and four
Whites beat fine, a Pint of Sack, a Pint and half of Cream, fome Rofe or Orange-flower Water, boil
the Cream, and tye a little Bag of Saffron, and dip in the Cream to colour it. Firft beat your Eggs
very well, and mix with your Batter ; beat it up, then the Spice, then the Almonds, then the Rofe-
water and Wine by degrees, beating it all the time, then the Sugar, and then the Cream by degrees,
keeping it ftirring, and a quarter of a Pound of Vermicelly. Stir all together, have fome Hog’s Guts
nice and clean ; fill them only half full, and as you put in the Ingredients, here and there put in a Bit
of Citron, tye both Ends of the Gut tight, and boil them about a quarter of an Hour. You may add
Currans for Change.

To make Fry’d Toafts.

'T' AKEa Penny-loaf, cut it into Slices, a quarter of an Inch thick round ways, toaft them, and
then take a Pint of Cream, and three Eggs, half a Pint of Sack, fome Nutmeg, and fweetened to
your Tafte. Steep the Toafts in it for three or four Hours, then have ready fome Butter hot in a Pan,

Y put

86 The Art of Cookery , made Plain and Eajy.

put in the Toaft, and fry them brown, lay them in a Difh, melt a little Butter, and then mix what is
left ; if none, put in fome Wine and Sugar, and pour over them. They make a pretty Plate or Side-
Difh for Supper.

* To Drefs a Brace of Carp.

SCRAPE them very clean, then gut them, wafh them and the Rows in a Pint of good ftale Beer,
to preferveall the Blood. Boil the Carp with a little Salt in the Water.

In the mean time ftrain the Beer, and put it into a Sauce-pan, with a Pint of Red Wine, two or
three Blades of Mace, fome whole Pepper black and white, an Onion ftuck with Cloves, half a Nutmeg
bruifed, a Bundle of Sweet Herbs, a Piece of Lemon-peel as big as a Sixpence, an Anchovy, a little
Piece of Horfe-reddifh ; let thefe boil together foftly for a quarter of an Hour, covered clofs, then ftrain it,
and add to it half the hard Row beat to Pieces, two or three Spoonfuls of Ketchup, a quarter of a Pound
of frefh Butter, a Spoonful of Mufhroom-pickle. Let it boil, and keep ftirring it, till the Sauce is
thick and enough ; if it wants any Salt, you muft put fome in. Then take the reft of the Row, and
beat it up with the Yolk of an Egg, fome Nutmeg, a little Lemon-peel cut fmall ; fry them in frefh
Butter, in little Cakes, and fome Pieces, of Bread cut thus A, and fry’d brown. When the Carp is
enough, take them up, pour your Sauce over them, lay the Cakes round the Difh, with Horfe-reddifh
fcraped fine, and fry’d Pafley. The reft lay on the Carp, and the Bread ftick about them, and lay
round them, and fliced Lemon notched, and laid round the Difh ; and two or three Pieces on the Carp..
Send it to Table hot.

The boiling of Carp at all times is the beft way, they eat fatter and finer. The ftewing of them is
no Addition to the Sauce, and only hardens the Fifh, and fpoils it. If you would have your Sauce
white, put in good Fifh-broth inftead of Beer, and White Wine in the room of Red Wine. Make
your Broth with any Sort of frefh Fifh you have, and feafon it as you do Gravy.

To Fry Carp.

FIRST fcale and gut them, wafh them clean, lay them in a Cloth to dry, then flour them, and
fry them of a fine light-brown. Fry fome Toaft cut thus A, and the Rows. When your Fifh is
done, lay them 'on a coarfe Cloth to drain; let your Sauce be Butter and Anchovy, with the Juice of
Lemon. Lay your Carp in the Difh, the Rows on each Side ; and garnifh with the fry’d Toaft and
Lemon.

To Bake a Carp.

c C A L E, wafh, and clean a Brace of Carp very well ; take an earthen Pan deep enough to lye
cleaverly in, butter the Pan a little, lay in your Carp, feafon it with Mace, Cloves, Nutmeg, and
black and white Pepper, a Bundle of Sweet Herbs, an Onion, an Anchovy, pour in a Bottle of White
Wine ; cover it clofe, and let them bake an Hour in a hot Oven if large ; if fmall, a lefs Time will
do them. When they are enough, carefully take them up, and lay them in a Difh ; fet it over hot
Water to keep it hot, aud cover it clofe ; then pour all the Liquor they were baked in, into a Sauce- pan,
let it boil a Minute or two ; then ftrain it, and add half a Pound of Butter, rolled in Flour. Let it
boil, keep ftirring it, fqueeze in the Juice of half a Lemon, and put in what Salt you want ; pour the
Sauce over the Fifh, lay the Rows round, and garnifh with Lemon.

To Fry Tench.

Q LI ME your Tenches, flit the Skin along the Backs, and with the Point of your Knife rife it up
^ from the Bone ; then cut the Skin a crofsat the Head and Tail ; then ftrip it off, and take out the
Bone; then take another Tench, or a Carp, and mince the Flefh fmall with Mufhrooms, Clives,
and Parfley. Seafon them with Salt, Pepper, beaten Mace, Nutmeg, and a few Savory Herbs minced
fmall. Mingle thefe all well together ; then pound them in a Mortar, with Crumbs of Bread, as much
as two Eggs foaked in Cream, the Yolks of three or four Eggs, and a Piece of Butter. When thefe
have been well pounded, fluff the Tenches with this Farce : Take clarified Butter, put it into a Pan,
fet it over the Fire, and when it is hot, flour your Tenches, and put them into the Pan, one by one,
and fry them brown ; then take them up, lay them in a coarfe Cloth before the Fire to keep hot. In
the mean time, pour all the Greafe and Fat out of the Pan, put in a quarter of a Pound of Butter,
fhake fome Flour all over the Pan, keep ftirring with a Spoon till the Butter is a little brown ; then
pour in half a Pint of White Wine, ftirit together, pour in half a Pint of boiling Water, an Onion
ituck with Cloves, a Bundle of Sweet Herbs, and a Blade or two of Mace. Cover them clofe, and let
them flew as foftly as you can for a quarter of an Hour, then ftrain off the Liquor, put it into the Pan
again, add two Spoonfuls of Ketchup, have ready an Ounce of Truffles and Morelis, boiled in half a
Pint of Water tender, pour in Truffles, Water and all, into the Pan, a few Mufhrooms, and either
half a Pint of Oyfters, clean wafhed in their own Liquor, and the Liquor and all put into the Pan, or
fome Crawfifh ; but then you muft putin the Tails, and after clean picking them, boil them in half a
Pint of Water, ftrain the Liquor, and put into the Sauce 3 or take fome Fifh Melts and tofs up in your
Sauce: All this is juft as you fancy.

When

The Art of Cookery , made Plain and Eafy. 87

When you find your Sauce is very good, put your Tench into the Pan’; make them quite hot, then,
lay them into your Difh, and pour the Sauce over them. Garnifh with Lemon.

Or you may for Change, put in half a Pint of ftale Beer, inftead of Water. You may drefs Tench
juft as you do Carp.

To Roajl a Cod’s Head.

WA SH it very clean, and fcore it with a Knife, ftrew a little Salt on it, and lay it in a Stew-pan
before the Fire, with fomething behind it, that the Fire may roaft it. All the Water that comes
from it the firft half Hour, throw away ; then throw on it a little Nutmeg, Cloves, and Mace beat
fine, and Salt ; flour it, and bafte it with Butter. When that has lain fome time, turn it, and feafon,
and bafte the other Side the fame ; turn it often, then bafte it with Butter and Crumbs of Bread. If it
is a large Head, it will take four or five Hours baking ; have ready fome melted Butter with an An¬
chovy, fome of the Liver of tbe Fifh boiled and bruifed fine, mix it well with the Butter, and two
Yolks of Eggs beat fine, and mixed with the Butter, then ftrain them through a Sieve, and put them
into the Sauce-pan again, with a few Shrimps, or pickled Cockles, two Spoonfuls of Red Wine, and
the Juice of a Lemon. Pour it into the Pan the Head was roafted in, and ftir it all together, pour it
into the Sauce-pan, keep it ftirring, and let it boil ; pour it in a Bafon. Garnifh the Head with fry’d
Fifh, Lemon, and fcrapcd Horfe-reddifh. If you have a large Tin Oven it will do better.

To Boil a Cod’s Head.

SE T a Fifh-Kettle on the Fire with Water enough to boil it, a good Handful of Salt, a Pint of
Vinegar, a Bundle of Sweet Herbs, and a Piece of Horfe-reddifh. Let it boil a quarter of an Hour,
then put in the Head ; and when you are fure it is enough, lift up the Fifh-plate, with the Fifh on it,
fet it a-crofs the Kettle to drain, then lay it in your Difh, lay the Liver on one Side. Garnifh with
Lemon and Horfe-reddifh fcraped ; melt fome Butter, with a little of the Fifh-liquor, an Anchovy,
Oyflers, or Shrimps, or juft what you fancy.

To Stew Cod.

pUT your Cod into Slices an Inch thick, lay them in the Bottom of a large Stew-pan, feafon them
^ with Nutmeg, beaten Pepper and Salt, a Bundle of Sweet Herbs, and an Onion, half a Pint of
White Wine, a quarter of a Pint of Water. Cover it clofe, and let it fimmer foftly for five or fix
Minutes, then fqueeze in the Juice of a Lemon ; put in a few Oyfters and the Liquor rtrained, a Piece
of Butter, as big as an Egg rolled in Flour, a Blade or two of Mace ; cover it clofe, and let it ftew
foftly, fhaking the Pan often. When it is enough, take out the Sweet Herbs and Onion, and difh it
up, pour the Sauce over it, and garnifh with Lemon.

To Fricafee Cod.

E T the Sounds, blanch them, and make them very clean, cut them into little Pieces ; if they be
dried Sounds, you muft firft boil them tender. Get fome of the Rows, blanch them, and wafh
them clean ; cut them into round Pieces about an Inch thick, fome of the Livers, an equal Quantity
of each, to make a handfome Difh, a Piece of Cod about one Pound in the Middle. Put them into
a Stew- pan, feafon them with a little beaten Mace, and grated Nutmeg and Salt, a little Bundle of
Sweet Herbs, an Onion, a quarter of a Pint of Fifh-broth, or boiling W^ater ; cover them clofe, and let
them flew a few Minutes; theri put in half a Pint of Red Wine, a few Oyfters with the Liquor
drained, a Piece of Butter rolled in Flour, fhake the Pan round, and let them flew foftly, till they are
enough. Takeout the Sweet Herbs and Onion, and difh it up. Garnifh with Lemon. Or you
may do them white thus : Inftead of Red Wine add WLite, and a quarter of a Pint of Cream.

To Bake a Cod's Head.

T) UT T E R the Pan you intend to bake it in, make your Head very clean, lay it in the Pan, put
in a Bundle of Sweet Herbs, an Onion ftuck with Cloves, three or four Blades of Mace, half a
large Spoonful of black and white Pepper, a Nutmeg bruifed, a quart of Water, a little Piece of Le¬
mon-peel, and a little Piece of Horfe-reddifh. Flour your Head, grate a little Nutmeg over it, ftick
Pieces of Butter all over it, and throw Rafpings all over that. Send it to the Oven to bake ; when it is
enough, take it out of that Difh, and lay it carefully into the Difh you intend to ferve it up in. Set
the Difh overboiling Water, and cover it with a Cover to keep it hot. In the mean time be quick,
pour all the Liquor out of the Difh it was baked in, into a Sauce-pan, fet on the Fire, to boil for three
or four Minutes ; then ftrain it, and put to it a Gill of Red Wine, two Spoonfuls of Ketchup, a Pint
of Shrimps, half a Pint of Oyfters, or Mufcles, Liquor and all ; but firft ftrain it, a Spoonful of Mufh-
room-pickle, a quarter of a Pound of Butter rolled in Flour ; ftir it all together, till it is thick and
boils ; then pour it into the Difh, have ready fome Toaft, cut thus A, and fry’d crifp. Stick Pieces
about the Head and Mouth ; lay the reft round the Head. Garnifh with Lemon notched, fcraped
Horfe-reddifh, and Parfley crifped in a Plate before the Fire j lay one Slice of Lemon on the Head,
and ferve it up hot.

The Art of Cookery , made Plain and EaJ'y.

To Briol Shrim, Cod, Salmon, Whiting, or Haddocks;

rLOUR it, and have a quick clear Fire, fet your Gridiron high, broil it of a fine brown, lay it
* in your Difh, and for Sauce have good melted Butter, take a Lobfter, bruife the Body in the Butter,
cut the Meat fmall, put all together into the melted Butter, make it hot, and pour into your Difh, or
into Bafons. Garnifh with Horfe-reddifh and Lemon.

Or Oyfter Sauce made thus.

'T'' A K E half a Pint of Oyfters, put them into a Sauce-pan with their own Liquor, two or three
-*• Blades of Mace ; let them fimmer till they are plump, then with a Fork take out the Oyfters,
ftrain the Liquor to them, put them into the Sauce-pan again, withja Gill of White Wine hot, a Pound
of Butter rolled in a little Flour ; fliake the Sauce-pan often, and when the Butter is melted, give it a
boil up.

Mufcle-Sauce made thus is very good, only you muft put them into a Stew-pan, and cover them
clofe, firft to open and feaPch, that there be no Crabs under the Tongue.

Or a Spoonful of Wallnut pickle in the Butter, makes the Sauce good, or a Spoonful of either Sort
of Ketchup or Horfe-reddifh Sauce.

Melt your Butter, fcrape a good deal of Horfe-reddifh fine, put it into the melted Butter, grate
half a Nutmeg, beat up the Yolk of ah Egg, with one Spoonful of Cream, pour it into the Butter,
keep it ftirring till it boils, then pour it diretftly into your Bafon.

To Drefs Little Fifh.

A S to all Sorts of little Fifh, fuch as Smelts, Roch, £sV. they fhould be fry’d dry, and of a fine
brown, and nothing but plain Butter. Garnifh with Lemon.

And to boiled Salmon the fame, only garnifh with Lemon, and| Horfe-reddifh.

And with all boiled Fifh, you fhould put a good deal of Salt, and Horfe-reddifh in the Water; ex¬
cept Mackrel, with which put Salt and Mint, Parfley and Fennel, which you muft chop to put into the
Butter ; and fome love fcalded Goofeberries with them. And be fure to boil your Fifh well ; but take
great Care they don’t break.

To Broil Mackrel.

GLEAN them, cut off the Heads, fplit them, feafon them with Pepper and Salt, flower «them
and broil them of a fine light-brown. Let your Sauce be plain Butter.

To Broil Weavers.

{T U T them and wafh them clean, dry them in a clean Cloth, flour them, and broil them, and
have melted Butter in a Cup. They are a fine Fifh, and cut as firm as a Soal ; but you muft take
care not to hurt yourfelf with the two fharp Bones in the Head.

To Boil a Turbutt.

T A Y it in a good deal of Salt and Water an Hour or two ; an if t is not quite fweet, fhift your
Water five or fix times ; firft put in a good deal of Salt in thr b 'outh and Belly.

In the mean time fet on your Fifh-Kettle with clean Water a; . . r, a little Vinegar, and a Piece of
Horfe-reddifh. When the Water boils, lay the Turbutt on a Fifh-piate, put it into the Kettle, let it
be well boiled ; but take great Care it is not too much done ; when enough, take off the Fifh-Kettle
fet it before the Fire, and carefully lift up the Fifh-plate y. fet it a-crofs the Kettle to drain ; in the
mean time melt a good deal of frefh Butter, and bruife in either the Body of one or two Lobfters, and
the Meat cut fmall, and give it a boil, and pour it into Bafons. This is the beft Sauce ; but you may
make what you pleafe. Lay the Fifh in the Difh ; garnifh with fcraped Horfe-reddifh and Lemon,
and pour a few Spoonfuls of Sauce over it.

To Bake a Turbutt.

TAKEa Difh, the Size of your Turbut, rub Butter all over it thick, throw a little Salt, a little
beaten Pepper, and half a large Nutmeg, fome Parfley minced fine, and throw all over, pour in a
lint of Wine, cutoff the Head and Tail, lay it into the Difh, pour another Pint of White Wine all
over it, grate the other half of the Nutmeg over it, and a little Pepper, and fome Salt, and chopped
Parfley. Lay a Piece of Butter here and there all over, and throw a little Flour all over, and then a
good many Crumbs of Bread. Bake it, and be fure that it is of a fine brown, then lay it in your Difh
ilir the Sauce in your Difh all together, pour it into a Sauce-pan, fhake in a little Flour, ftir it well to¬
gether, let it boil, then ftir in a Piece of Butter, and two Spoonfuls of Ketchup, let it boil, and pour
it into Bafons. Garnifh your Difh with Lemon, and you may add what you fancy to the Sauce, as

3 Shrimps,

7 "he Art oj Cookery , made Plain and Eafy. 89-

Shrimps, Anchovies, Muflirooms, &c. If a fmall Turbutc, half the Wine will do; it eats finely
thus : Lay it in a Difh, skim off all the Fat, and pour the reft over it ; let it ftand till cold ; and it is
good with Vinegar, and a fine Difh to fet out a cold Table.

To Drefs a Jole of Pickled Salmon.

LA Y it in frefh Water all Night, then lay it in a Fifh plate, put it into a large Stew-pan, feafon it
with a little whole Pepper, a Blade or two of Mace in a coarfe Muflin Rag tied, a whole Onion, a
Nutmeg bruited, a Bundle of Sweet Herbs and Parfley, a little Piece of Lemon-peel ; put to it three large
Spoonfuls of Vinegar, a Pint of White Wine, and a quarter of a Pound of frefhButter rolled in Flour.
Cover it clofe, and let it fnftmer over a flow Fire for a quarter of an Hour, then carefully take up your
Salmon, and lay it in your Difh, fet it over hot Water, and cover it. In the mean time let your Sauce
'boil, till it is thick and good. Take out the Spice, Onion, and Sweet Herbs, and pour it over the Fifh,
Garnifh with Lemon.

To Broil Salmon.

CU T frefh Salmon into thick Pieces, flour them, and broil them, lay them in your Difti, and have
plain melted Butter in a Cup.

Baked Salmon.

TA K E a little Piece cut into Slices, about an Inch thick, butter the Difti that you would ferve it to
Table on, lay the Slices in the Difti, takeoff the Skin, make a Force thus: Take the Flefli of
an Eel, the Flefti of a Salmon, an equal Quantity, beat it in a Mortar, feafon it with beaten Pepper,
Salt, Nutmeg, two or three Cloves, fome Parfley, a few Muflirooms, and a Piece of Butter, ten or
a Dozen Coriander-feeds beat fine. Beat all together, boil the Crumb of a Halfpenny Role in Milk,
beat up four Eggs, ftir it together till it is thick ; let it cool, and mix it well together with the reft ;
then mix all together with four raw Eggs, on every Slice lay this Force-meat all over, pour a very
little melted Butter over them, and a few Crumbs of Breed ; lay a Cruft round the Edge of the Difti,
and flick Oyfters round upon it. Bake it in an Oven ; and when it is of a very fine brown, ferve it
up ; pour a little plain Butter with a little Red Wine in it, into the Difh, and the Juice of a Lemon :
Or you may bake it in any Difh, and when it is enough, lay the Slices into another Difh. Pour the
Butter and Wine into the Difh it was baked in, give it a Boil, and pour it into the Difh. Garnifh with
Lemon. This is a fine Difh, fqueeze the Juice ofa Lemon in.

To Broil Mackrel Whole.

CUT off their Heads, gut them, wafh them clean, pull out the Row at the Neck-end, boil it in a
little Water, then bruife it with a Spoon, beat up the Yolk of an Egg, with a little Nutmeg, a
little Lemon peel cut fine, a little Thyme, fome Parfley boiled and chopped fine, a little Pepper and
Salt, a few Crumbs of Bread ; mix all well together, and fill the Mackrel ; flower it well, and broil it
nicely. Let your Sauce be plain Butter, with a little Ketchup or Wallnut-pickle.

To Broil Herrings.

rCAL E them, gut them, cut off their Heads, wafh them clean, dry them in a Cloath, flower
them, and broil them, but with your Knife juft notch them a-crofs ; take the Heads, niafh them,
boil them in Stnall Beer or Ale, with a little whole Pepper and Onion. Let it boil a quarter of an
Hour, then ftrain it, thicken it with Butter and Flour, and a good deal of Muftard ; lay the Fifh in the
Difh, and pour the Sauce into a Bafon, or plain melted Butter and Muftard.

To Fry Herrings.

pLEA N them as above, fry them in Butter, and have ready a good many Onions peeled, and cut
^ thin. Fry them of a light- brown with the Herrings ; lay the Herrings in your Difti, and the
Onions round, Butter and Muftard in a Cup. You muft do them with a quick Fire.

To Drefs Herring and Cabbage.

■p O I L your Cabbage tender, then put it into a Sauce-pan, and chop it with a Spoon ; put in a good
Piece of Butter, let it flew, ftirring, leaft it fhould burn Take fome Red Herrings and fplit them
open, and toaft them before the Fire, till they are hot through. Lay the Cabbage in a Difh, and lay
the Herring on it, and fend it' to Table hot.

Or pick your Herring from the Bones, and throw all over your Cabbage. Have ready a hot Iron,
and juft hold it over the Herring to make it hot, and fend it away quick.

Water-

The Art of Cookery made Plain and Eafy.

Water-Sokey.

^T1 A K E fome of the fmalleft Plaife, or Flounders you can get, wafh them clean, cut the Fins
clofe, put them into a Stew-pan, put juft Water enough to boil them in, a little Salt, and a
Bunch of Parfley. When they are enough, fend them to Table in a Soop-difh, with the Liquor to
keep them hot, have Parfley and Butter in a Cup.

To Stew Eels.

C K I N, gut, and wafli them very clean in fix or eight Waters, to wafh away all the Sand ; then
^ cut them in Pieces about as long as your Finger, put juft Water enough for Sauce, put in a fmall
Onion ftuck with Cloves, a little Bundle of Sweet Herbs, a Blade or two of Mace, and fome whole
Pepper in a thin Muflin Rag. Cover it clofe, and let them flew very foftly.

Look at them now and then, and put in a little Piece of Butter rolled in Flour, and a little chopped
Parfley. When you find they are quite tender, and well done, take out the Onion, Spice, and Sweet
Herbs ; put in Salt enough to feafon it ; then difh them up with the Sauce.

To Stew Eels with Broth.

pLE ANSE your Eels as above, put them into a Sauce-pan, with a Blade or two of Mace, and
^ a Cruft of Bread ; put juft Water enough to cover them clofe, let them ftew very foftly ; when
they are enough, difh them up with the Broth, and have a little plain melted Butter in a Cup to eat the
Eels with. The Broth .will be very good, and is fit for weakly and confumprive Conftitutions.

To Drefs a Pike.

GU T it, cleanfe it, and make very clean, then turn it round with the Tail in the Mouth, lay it
in a little Ddhj cut Toaft thus A, fill the Middle with them, flour it, and ftick Pieces of Butter
all over ; then throw a little more Flour, fend it to the Oven to bake ; or it will do better in a Tin
Oven before the Fire, then you can bafte it as you will. When it is done, lay it in your Difh, and
have ready melted Butter, with an Anchovy diffolved in it, and a few Oyfters or Shrimps; and if there
is any Liquor in the Difh it was baked in, add it to the Sauce, and put in juft what you fancy. Pour
your Sauce into the Difh, and garnifh it with Toaft about the Fifh, and Lemon about the Diih. You
fhould have a Pudding in the Belly made thus : Take grated Bread, two hard Eggs chopped fine, half
a Nutmeg grated, a little Lemon-peel cut fine, and either the Row or Liver, or both, if any, chopped
fine; and if you have none, get either a Piece of the Liver of a Cod, or the Row of any Fifh, mix
them all together, with a raw Egg and a good Piece of Butter. Role it up, and put it into the Fifh’s
Belly, before you bake it. A Haddock done this Way eats very well.

To Broil Haddocks, when they are in High Seafon.

oCALE them, gut, and wafh them clean, don’t rip open the Belly, but take the Guts out with
the Gills, dry them in a clean Cloth very well ; if there be any Row or Liver, take it out, but put
it in again. Flour them well, and have a clear good Fire, let your Gridiron be hot and clean, lay
them on, turn thim quick two or three times for fear of flicking ; then let one Side be enough, and
turn the other Side ; when that is done, lay them in your Difh, and have plain Butter in a Cup.

They eat finely falted a Day or two before you drefs them, and hung up to dry, or boiled with
Egg-fauce. NewcaJUe is a famous Place for falted Haddocks ; they come in Barrels, and keep a great
while.

To Broil Cod-Sounds.

you mull firft lay them in hot Water a few Minutes ; take them out and rub them well with
1 Salt, to take off the Skin and black Dirt, then they will look white, then put them in Water, and
give them a boil. Take them out and flour them well, Pepper and Salt them, and broil them. When
they are enough, lay them in your Difh, and pour melted Butter and Muftard into the Difh. Broil
them whole.

To Fricafee Cod-Sounds.

pLEAN them very well as above, then cut them into little pretty Pieces, boil them tender in Milk
^ and Water, then throw them into a Cullendar to drain, put them into a clean Sauce-pan, feafon
them with a little beaten Mace, and grated Nutmeg, and a very little Salt, pour to them juft Cream
euough for Sauce, and a good Piece of Butter rolled in Flour, keep fhaking your Saucc-pan round all
the time till it is thick enough ; then difh it up, and garnifh with Lemon.

The Art of Cookery , made Plain and Eajy.

To Drefs Salmon au Court-Bouillon.

AFTER having wafhed and made your Salmon very clean, fcore the Sides pretty deep, that it may
take the Seafon, take a quarter of an Ounce of Mace, a quarter of an Ounce of Cloves, a Nut¬
meg, dry them, and beat them fine, and a quarter of an Ounce of black Pepper beat fine, and an Ounce
of Salt. Lay the Salmon in a Napkin, feafon it well with this Spice, cut fome Lemon-peel fine and
Parfley, throw all over, and in the Notches put about a Pound of frefh Butter rolled in Flour, in the
Belly of the Fifh, a few Bay leaves ; roll it up tight in the Napkin, and bind it about with Pack¬
thread ; put it in a Fifh- kettle, juft big enough to hold it, pour in a Quart of White Wine, a Quart
of Vinegar, and as much Water as will juft boil it.

Set it over a quick Fire, cover it clofe ; when it is enough, which you muft judge by the Bignefs of
your Salmon, fet it over a Stove to ftew till you are ready ; then have a clean Napkin folded in the Difh
it is to lay it, turn it out of the Napkin it was boiled in, on the other Napkin. Garnifh the D:fh
with a good deal of Parfley, crifped before the Fire.

For Sauce have nothing but plain Butter in a Cup, or Horfe-reddifh and Vinegar. Serve it up for a
fit ft Coarfe.

To Drefs Salmon a la Braife.

np A IC E a fine large Piece of Salmon, or a large Salmon-Trout, make a Pudding thus : Take a
large Eel, make it clean, flit it open, take out the Bone, and take all the Meat clean from the
Bone, chop it fine, with two Anchovies, a little Lemon-peel cut fine, a little Pepper, and a grated
Nutmeg with Parfley chopped, and a very little Bit of Thyme, a few Crumbs of Bread, the Yolk of
an hard Egg chopped- fine ; roll it up in a Piece of Butter, and put it into the Belly of the Fifh, few
it up, lay it in an Oval Stew-pan, or little Kettle, that will juft hold it, take half a Pound of frefh
Butter, put it into a Sauce-pan, when it is melted, fhake in a Handful of Flour, ftir it till it is a little
brown, then pour to it a Pint of Fifh-Broth, ftir it together, pour it to the Fifh, with a Bottle of
White Wine. Seafon it with Salt to your Palate; put fome Mace, Cloves, and whole Pepper into a
coarfe Muflin Rag, tye it, and put to the Fifh an Onion, and a little Bundle of Sweet Herbs. Cover it
clofe, and let it ftew very foftlyovera flow Fire, put in fome frefh Mufhrooms, or pickled ones cut
fmall, an Ounce of Truffles and Morells cut fmall, let them all ftew together, when it is enough, take
up your Salmon carefully, lay it in your Difh, and pour the Sauce all over. Garnifh with feraped
Horfe-reddifh and Lemon notched, ferve it up hot. This is a fine Difh for a firft Courfe.

Salmon in Cafes.

pU T your Salmon into little Pieces, fuch as will lay rolled in half Sheets of Paper ; feafon it with
^ Pepper, Salt and Nutmeg, butter the Iufide of the Paper well, fold the Paper fo as nothing can
come out, then lay them on a Tin Plate to be baked, pour a little melted Butter over the Papers, and
then Crumbs of Bread all over them. Don’t let your Oven be too hot, for fear of burning the Paper ;
a Tin Oven before the Fire does beft. When you think they are enough, ferve them up; juft as they
are, there will be Sauce enough in the Papers.

To Drefs Flat Fifh.

T N Dreffing all Sorts of Flat Fifh, take great Care in the boiling of them ; be fure to have them
enough ; but don’t let them be broke, and mind to put a good deal of Salt in, and Horfe-reddifh
in the Water, and let your Fifh be well drained, and mind to cut the Fins off. When you fry them,
let them be well dried in a Cloth, and floured, and fry them of a fine light-brown, either in Oil or
Butter. If there be any Water in your Difh with the boiled Fifh, take it out with a Sponge. As to
your fry’d Fifh, a coarfe Cloth is the beft thing to drain it on.

To Drefs Salt Fifh.

/"N L D LING, which is the beft Sort of Salt Fifh, lay it in Water twelve Hours, then lay
twelve Hours on a Board, then twelve more in Water. When you boil it, put it into the Wa¬
ter cold ; if it is good, it will take about fifteen Minutes boiling foftly. Boil Parfnips very tender,
ferapethem, and put them into a Sauce-pan, put to them fome Milk, ftir them till thick, then ftir in
a good Piece of Butter, and a little Salt ; when they are enough, lay them in a Plate, the Fifh by it-
felf dry, and Butter and Hard Eggs chopped in a Bafon.

As to Water-Cod, that need only be boiled and well skimmed.

Scotch-Haddocks you mnft lay in Water all Night. You may boil or broil them ; if you broil, you
muft fplit them in two. - You may garnifh your Difhes with hard Eggs and Parfnips.

To Drefs Lampreys.

f|' H E beft of this Sort of Fifh are taken in the River Severn ; and when they are in Seafon, the
b ifhmongers, and others, in London, have them from Glouce/isr ; but if you arc where they are
to be had frefh, you may drefs them as you pleafe. T«

The Art of Cookery, made Plain and EajJ.

To Fry Lampreys.

LE E D them, and fave the Blood, then wafh them in hot Water to take off the Slime, and cut.
them to Pieces. Fry them in a little frefh Butter, not quite enough, pour out the Fat, put in a
little White Wine, give the Pan a Shake round, feafon it with whole Pepper, Nutmeg, Salt, and.
Sweet Herbs, and Bay-leaf, put in a few Capers, a good Piece of Butter rolled in Flour, and the Blood.
Give the Pan a Shake round often, cover them clofe; when you think they are enough, take them out,
ftrain the Sauce, and give them a boil quick, fqueeze in a little Lemon, and pour over the Filh.
Garnilh with Lemon ; and drefs them juft what way you fancy.

To Pitchcock Eels.

\J O U muff fplit a large Eel down the Back, and joint the Bones, cut it into two or three Pieces,
* melt a little Butter, put in a little Vinegar and Salt, let your Eel lay in two or three Minutes,
then take the Pieces up, one by one, turn them round with a little fine Skewer, roll them in Crumbs
of Bread, and broih them of a fine Brown. Let your Sauce be plain Butter, with the Juice of Lemon.

To Fry Eels.

A/T AK E them very clean, cut them into Pieces, feafon them with Pepper and Salt, flour them, and
fry them in Butter. Let your Sauce be plain Butter melted, with the Juice of Lemon. Be fure
they be well drained from the Fat, before you lay them in the Difh.

To Broil Eels.

’T"’ A K E a large Eel, skin it, and make it very clean; open the Belly, cut it into four Pieces, take
the Tail-end, ftrip off the Flelh, beat it in a Mortar, feafon it with a little beaten Mace, a little
grated Nutmeg, Pepper, and Salt, a little Parlley, and Thyme, a little Lemon-peel, an equal Quan¬
tity of Crumbs of Bread, roll it in a little Piece of Butter, then mix it again with the YoJkof an
Egg, roll it up again, and fill the three Pieces of Belly with it. Cut the Skin of the Ed, and wrap
the Pieces in, and few up the Skin. Broil them well, have Butter and an Anchovy for Sauce, with
the Juice of Lemon.

T ? Farce Eels, with White Sauce.

C KIN and clean your Eel well, pick off all the Flefh clean from the Bone, which you muft leave
* whole to the Head. Take the Flefh, cut it fmall, and beat it in a Mortar; then take half the
Quantify of Crumbs of Bread, beat it with the Fifli, feafon it with Nutmeg, and beaten Pepper, an
Anchovy, and a good deal of Parlley chopped fine, a few Truffles boiled tender, in a very little Wa¬
ter, chop them fine, and put them into the Mortar with the Liquor, and a few Mufhrooms; beat it
well together, mix in a little Cream, then take it out, and mix it well together with your Hand, lay it
round the Bone in the Shape of the Eel, lay it on a buttered Pan, drudge it well with fine Crumbs of
Bread, and bake it. When it is done, lay it carefully in your Difh, and have ready half a Pint of
Cream, and a quarter of a Pound of frefh Butter, ftir it one way till it is thick, pour it over your Eel,
and garnifh with Lemon.

To Drefs Eels with Brown Sauce.

C K IN and clean a large Eel very well, cut it in Pieces, put it into a Smce-pan or S ew-pan, put
to it a quarter of a Pint of Water, a Bundle of Sweet Herbs, an Onion, feme whole Pepptr, a Blade
of Mace, and a little Salt. Cover it clofe, and when it begins to fimmer, put in a Gill of Red Wine
a Spoonful of Mufhroom-pickle/ a Piece of Butter as big as a Wallnut rolled in Flour, cover it clofe
and let it ftew till it is enough, which you will know by the Eel being very tender. Take up your
Eel, lay it in a Difh, ftrain your Sauce, give it a boil quick, and pour it over your Filh. You muft
make Sauce according to the Largenefs of your Eel, more or lefs. Garnifh with Lemon.

To Roaft a Piece of Frefli Sturgeon.

E T a Piece of frefli Sturgeon, of about eight or ten Pounds, let it lay in Water and Salt fix or
eight Hours, with its Scales on ; then faften it on the Spit, and bafte it well with Butter for a
quarter of an Hour, then with a little Flour, then grate a Nutmeg all over it, a little Mace and Pe^p r
beaten fine, and Salt thrown over it, and a few Sweet Herbs dried and powdered fine,- and then Crumbs
of Bread, then keep bafling a little, and drudging wrih Crumbs of Bread, and what falls from it, till it
is enough. In the mean time prepare this Sauce : Take a Pint of Water, an Anchovy, a little Piece of
Lemon-peel, an Onion, a Bundle of Sweet Herbs, Mace, Cloves, whole Pepper black and white, a
little Piece of Horfe-reddifb, cover it clofe, let it boil a quarter of an Hour, then ftrain it, put it into
the Siuce-pan again, pour in a Pint of White Wine, about a Dozen Oyfters and the Liquor, two
Spoonfuls of Ketchup, two of Wallnut-pickle, the Infide of a Crab bruifed fine, or Lobfttr, Shrimps
• . ' * » ' ’ or

• The Art of Cookery, made Plain and Eafy. 93

or Prawns, a good Piece 'of Batter rolled in Flour, a Spoonful of Mufhroom-pickle, or Juice of Lemon.
Boil it all together ; when your Fifh is enough, lay it in your Difb, and pour the Sauce over it. Gar-
nifh with fry’d Toaftsand Lemon.

To Roajl a Fillet or Collar of Sturgeon.

TAKE a Piece of frefh Sturgeon, fcale it, gut it, take out the Bones, and cut in Lengths about
feven or eight Inches ; then provide fome Shrimp-pickle and Oyfters, an equal Quantity of Crumbs
of Bread, and a little Lemon-peel grated, fome Nutmeg, a little beaten Mace, a little Pepper, and
chopped Parfley, a few Sweet Herbs, an Anchovy, mix it together ; when it is done, butter one
Side of your Fifh, and drew fome of your Mixture upon it ; then begin to roll it up as clofe as pof-
fible, and when the firft Piece is rolled up, roll upon that another, prepared in the fame manner, and
bind it round with a narrow Fillet, leaving as much of the Fifh apparent as may be ; but you mud
mind that the Roll muft not be above four Inches and a half thick, for elfe one Part will be done be¬
fore the Infide is warm ; therefore we often parboil the infide Roll before We roll it. When it is
enough, lay it in your Difh, and prepare Sauce as above. Garnifh with Lemon.

To Boil Sturgeon.

CLEAN your Sturgeon, and prepare as much Liquor as will juft boil it. To two Quarts of
Water a Pint of Vinegar, a Stick of Horfe-reddifh, two or three Bits of Lemon-peel, fome whole
Pepper, a Bay-leaf or two, and a fmall Handful of Salt. Boil your Fifh in this, and ferve it with the
following Sauce : Melt a Pound of Butter, difTolve an Anchovy in it, put in a Blade or two of Mace
.bruife the Body of a Crab in the Butter, a few Shrimps or Crawfifh, a little Ketchup, a little Lemon-
;juice, give it a boil, drain your Fifh well, and lay it in your Difh. Garnifh with frv’d Oyfters

fliced Lemon, and fcraped Horfe-reddifh ; pour your Sauce into Boats or Bafons, _ So you may fry

.it, ragoo it, or bake it. 1 ) 1

To Crimp Cod the Dutch Way.

YAKE a Gafton of Pump Water, and a Pound of Salt, and boil it half an Hour, skim it well cut
A your Cod into Slices ; and when the Salt and Water has boiled half an Hour, put in your S':ces
two Minutes is enough to bod them ; then take them out, lay them on a Sieve to drain, then flou?
them, and broil them. Make what Sauce you pleafe. H0Ur

To Crimp Scate.

T muft be cut into long Slips crofs-ways, about an Inch broad ; boil Water and Salt as above,
then throw in jmur Scale ; let your Water boil quick, and about three Minutes will boil it: Drain

otheTcup^ U t0 Tab C h0t> WUh BUttCr 2nd Muftard in one CuP> and Butter and Anchovy in the

To Fricafee Scate, or Thornback White.

C fT,the ?0n,e’ Tins’ ^ and make h VCry dean ; Cut ic int0 Ettle Pieces'

about an Inch broad, and two Inches long; lay it in your Stew-pan. To a Pound of the Flefh

Hcrbsq,Jari*«ric0Lk f '“k and S™«< Nutmeg, a little Bundle of Swee’t

of . pinEf m5? p anJ'Lltk"1 Minute., takeout the Sweet Herbs, put in a quartet

V , , " °J F,ea™> ,a P|C“ °f !lu"cr ® b'g as a Wallnut tolled in flour, a Glafs of White Wine

tuih Lemon. P“ * ' ' =0"° tiU il is *ick and fmooth, then difh it up, and garnifh

To Fricafee it Brown.

T f KA}rr ab°VC’ flour if’ and fry it of a fine brown, in frefh Butter ; then take it up '

with % 7 FPC t0 kfP W3rm’ P°Ur the Fat of the Pan, fhake in a little Flour, and

thcn nourT’ "! 3 P'r ™ Stir ic round «* is well mixed in the Pan,

beaten M,' V °n* £r il round> ftake i'1 a very little beaten Pepper, a little

fct it boil ’then m an 0n'0n’ andfa nttle Bundle of Sweet Herbs, an Anchovy, fhake it round, and'
let 't boil , then pour in a quarter of a Pint of Red Wine, and a Spoonful of Ketchup a little Juice

Onion^Tnd nut in the ^ ^ * rm'1 When ‘C is enou§h> take out the Sweet Herbs and'

’ P m the Fifh to heat ; then difh it up, and garnifh with Lemon.

To Fricafee Soals White.

S K IN’ wafll» and got your Soals very clean, cut off their Heads, dry them in a Cloth then with
your Knife very carefully cut the Flefh from the Bones and Fins, on both Sides Cut the Flefh
ng-vvavs, and then a-crofs, fo that each Soal will be in eight Pieces ■ take the Heads and R n i
pu. them into a Sauce pan, with a Pint „f W„Er, a Bundle of S Joe, He* an Onion I’ll i f
VjatAIcpper, two or three Blades of Mace, a little Salt, a very little Piece of Lemon-peel, and a little

A a Cruft

94 The Art of Cookery, made Plain and Eajy.

Cruft of Bread. Cover it clofe, let it boil till half is wafted, then ttrain it through a fine Sieve, put it
into a Stew-pan, put in the Soals and half a Pint of White Wine, a little Parfley chopped line, a few
Mufnrooms cut fmall, a Piece of Butter as big as a Hen’s Egg rolled in Flour, grate in a ^little Nut¬
meg, fet all together on the Fire, but keep fhaking the Pan all the while, till your Fifh is enough ; then
difh it up, and garnifh with Lemon.

T ) Fricafee Soals Brown.

p LEANSE, and cut your Soals, boil the Water as in the foregoing Receipt ; flour your Fifh and
^ fry them in frefh Butter of a fine light- brown ; take the Flefh of a fmall Soal, beat it in a Mortar,
with a Piece of Bread as big as an Hen’s Egg foaked in Cream, the Yolks of two hard Eggs, and a
little melted Butter, a little Bit of Thyme, a little Parfley, an Anchovy, feafon it with Nutmeg ;
mix all together with the Yolk of a raw Egg, and with a little Flour; roll it up into little Balls, and
fry them, but not too much ; then lay your Fifh and Balls before the Fire, pour cut all the Fat of the
P2n, pour in the Liquor, which is boiled with the Spice and Herbs; ftir it round in the Pan, then
put in half a Pint of Red Wine, a few Truffles and Morells, a few Mufhroom?, and a Spoonful of
Ketchup, and the Juice of half a fmall Lemon. Stir it all together, and let it boil, then ftir in a
Piece of Butter rolled in Flour ; ftir it round, when your Sauce is of a fine Thicknefs, put in your Fifh
and Balls, and when it is hot difh it up, put in the Balls, and pour your Sauce over it. Garnifh with
Lemon. In the fame manner drefs a fmall Turbut, or any flat Fifh.

To Boil Soals.

/T' A K E a Pair of Soals, make them clean, lay them in Vinegar, Salt and Water two Hours,
then dry them in a Cloth, put them into a Stew-pan, put to them a Pint of White Wine, a
Bundle of Sweet Herbs, an Onion ftuck with fix Cloves, fome whole Pepper, and a little Salt.
Cover them, and let them boil ; when they are enough, take them up lay them in your Difh, ftrain
the Liquor, and thicken it up with Butter and Flower, pour the Sauce over, and garnifh with feraped
Horfe-reddifh and Lemon. In this manner drefs a little Turbutt. It is a gentle Difh for Supper.
You may add Prawns or Shrimps, or Mufcles to the Sauce.

To make a Collar of Fifli in Ragoo, to look like a Breafl of Veal Collared.

A K E a large Eel, skin it, wafh it dean, and parboil it, pick off the Flefh, and beat it in a Mor-
-*■ tar ; feafon it with beaten Mace, Nutmeg, Pepper, Salt, a few Sweet Herbs, Parfley, and a
little Lemon peal chopped fmall ; beat all well together with an equal Quantity of Crumbs of Bread ;
mix it well together, then take a Turbut, Soals, Scate or Thornback, or any flat Fifh, that will roll
cleverly ; lay the flat Fifh on the Dreffer, take away all the Bones and Fins, and cover your Fifh
with the Farce ; then roll it up as tight as you can, and open the Skin of your Eel, and bind the Col¬
lar with it nicely ; fo that it may be flat Top and Bottom, to ftand well in the Difh ; then butter an
earthen Difh, and fet it in it upright, flour it all over, and flick a Piece of Butter on the Top, and

round the Edges ; fo that it may run down on the Fifh, and let it be well baked, but take great Care

it is not broke ; let there be a quarter of a Pint of Water in the Difh.

In the mean time, take the Water the Eel was boiled in, and all the Bones of the Fifh, fet them on
to boil, feafon them with Mace, Cloves, black and white Pepper, Sweet Kerbs, and Onion, cover
it clofe, and let it boil till there is about a quarter of a Pint; then ftrain it, add to it, a few Truffles
and Morels, a few Mufhrooms, two Spoonfuls of Ketchup, a Gill of Red Wine, a Piece of Butter as
big as a large Wallnut rolled in Flour. Stir all together, feafon it with Salt to your Palate, fave fome

cf the Farce you make of the Eel, and mix with the Yolk of an Egg, and roll them up in little Balls

with Flour, and fry them, of a light-brown. When your Fifh is enough, lay it in your Difh, skim
all the Fat off the Pan, and pour the Gravy to your Sauce. Let it all boil together till it is thick; then
pour it over the Roll, and put in your Balls. Garnifh with Lemon.

This does beft in a Tin Oven before the Fire, becaufe then you can bafte it as you pleafe. This is a
fine Bottom-difh.

To Butter Crabs, or Lobfters.

T"* A K E two Crabs, or Lobfters, being boiled, and cold, take all the Meat out of the Shells and
Bodies, mince it fmall, and put it all together into a Sauce-pan; add to it a Glafs of White
Wine, two Spoonfuls of Vinegar, a Nutmeg grated, then let it boil up till it is thorough hot ; then
have ready half a Pound of frefh Butter, melted with an Anchovy, and the Yolks of two Eggs beat
up and mixed with the Butter; then mix Crab and Butter all together, fhaking the Sauce-pan con-
ftantly round till it is quite hot; then have ready the great Shell, either of the Crab or Lobfter, lay it
in the Middle of your Difh, pour fome into the Shell, and the reft in little Saucers round the Shell,
flicking three Corner Toafts between the Saucers, and round the Shell. This is a fine Side-difh at a
fecond Courfe.

The Art of Cookery , made Plain and Eafy.

To Putter Lobfters another Way.

P'A R B O I L your Lobfters, then break the Shells, and pick out all the Meat, cut it final!, take
the Meat out of the Body, mix it fine with a Spoon in a little White Wine: For example, a
fmall Lobfter one Spoonful of Wine, put it into a Sauce pan with the Meat of the Lobfter, and four
Spoonfuls of White Wine, a Blade of Mace, a little beaten Pepper, and Sait; let it flew all together a
few Minutes, then flir in a Piece of Butter, {hake your Sauce-pan round till your Butter is melted,
and put in a Spoonful of Vinegar, then ftrew in as many Crumbs of Bread as will make it thick enough.
When it is hot, pour it into your Plate, and garnilh with the Chine of a Lobfter, cut in four, peppered,
faked, and broiled. This makes a pretty Plate, or a fine Difh with two or three Lobfters. You may
add one Tea Spoonful of fine Sugar to your Sauce.

To Roajl Lobfters.

BOIL your Lobfters, then lay them before the Fire, and bafte them with Butter, till they have a
fine Froth. Difh them up with plain melted Butter in a Cup. This is as good a Way to the full
as roafting them, and not half the Trouble.

To make a Fine Dijh of Lobfters.

TAKE three Lookers, boil the Iargeft as above, and froth it before the Fire; take the other two
boiled, and butter them as in the foregoing Receipt. Take the two Body-fhells, heat them hot,
and fill them with the buttered Meat ; lav the large Lobfter in the Middle, and the two Shells on each
Side ; and the two great Claws of the middle Lobfter at each End ; and the four Pieces of Chines of
the two Lobfters broiled, and laid on each End. This, if nicely done, makes a pretty Difh.

To Drefs a Crab.

HAVING taken out the Meat, and cleanfed it from the Skin, put it into a Stew-pan, with half
a Pint of White Wine, a little Nutmeg, Pepper, and Salt over a flow Fire ; throw in a few
Crumbs of Bread, beat up one Yolk of an Egg with one Spoonful of Vinegar, throw it in, and
lhake the Sauce-pan round a Minute, then ferve it up on a Plate.

* .

To Stew Prawns, Shrimps, or Crawfifh.

PICK out the Tails, lay them by about two Quarts, take the Bodies, give them a Bruife, put
them into a Pint of White Wine, with a Blade of Mace; let them flew a quarter of an Hour,
ftir them together, and ftrain them, wafh out the Sauce-pan, and put to it the ftrained Liquor, and the
Tails, grate a fmall Nutmeg in, add a little Salt, and a quarter of a Pound of Butter rolled in Flour,
fhake it all together, cut a pretty thin Toaft round a quarter of a Peck-loaf, toaft it brown on both
Sides, cut it into fix Pieces, lay it clofe together in the Bottom of your Difh, and pour your Fifh and
Sauce over it. Send it to Table hot; if it be Crawfifh or Prawns, garnifh your Difh with fome of the
bigeft Claws, laid thick round. Water will do in the room of Wine, only add a Spoonful of Vinegar.

To make Collups of Oyfters.

PU T your Oyfters into Scollop-fhells for that purpofe, fet them on your Gridiron over a good
clear Fire, let them flew till you think your Oyfters are enough, then have ready fome Crumbs of
Bread rubed in a clean Napkin, fill your Shells, and fet them before a good Fire, and bafte them well
with Butter. Let them be of a fine brown, keeping them turning, to be brown all over alike ; but a
Tin Oven does them beft before the Fire. They eat much the belt done this way, though mod People
flew the Oyfters firft in a Sauce-pan, with a Blade of Mace, thickened with a Piece of Butter, and
fill the Shell, and then cover them with Crumb*, and brown them with a hot Iron. — But the Bread
has not the fine Tafte of the former.

To Stew Mufcles.

tt j ASH them very clean from the Sand in two or three Waters, put them into a Stew-pan,
** cover them clofe, and let them ftew till all the Shells are opened, then take them out, one by
one, pick them out of the Shell, and look under the Tongue to fee if there be a Crab ; if there is, you
muft throw away the Muftcle ; fome will only pick out the Crab, and eat the Mufcle. When you
have picked them all clean, put them into a Sauce-pan, to a Quart of Mufcles put half a Pint of the
Liquor ftrained through a Sieve, put in a Blade or two of Mace, a Piece of Butter, as big as a large
Wallnut, rolled in Flour, let them ftew, toaft fome Bread brown, and lay them round the Difh, cue
thus A, pour in the Cockles, and fend them to Table hot.

Jt :fihtr

‘ The Art of Cookery , made Plain and Eafy.

Another Way to Stew Mufcles.

pLE AN, and flew your Mufcles, as in the foregoing Receipt, only to a Quart of Mufcles, put a
^ Pint of Liquor, and a quarter of a Pound of Butter rolled in a very little Flour. When they are
enough, have fome Crumbs of Bread ready, and cover the Bottom of your Difh thick, grate half a
Nutmeg over them, and pour the Mufcles and Sauce all over the Crumbs, and fend them to Table.

A Third Way to Drefs Mufcles.

CTEW them as above, and lay them in your Difh ; ftrew your Crumbs of Bread thick all over
them, then fet them before a good Fire, turning the Difh round and round, that they may be
brown all alike. Keep bafling them with Butter, that the Crumbs may be crifp, and it will make a
prettv Side-difn. You may do Cockles the fame Way.

To Stew Scollops.

T) O I L them very well in Stilt and Water, take them out and flew them in a little of the Liquor, a
T* little White Wine, and a little Vinegar, two or three Blades of Mace, two or three Cloves, aPiece
of Butter rolled in Flour, and the Juice of a Seville Orange. Stew them well and difh them up.

* To Ragco Oyfters.

rTp A K E a Quart of the largeft Oyfters you can get, open them, Eve the Liquor, and flrain it
-*■ through a fine Sieve; wafh your Oyfters in warm Water, make a Batter thus: Take two Yolks
of Eggs, beat them well, grate in half aNijtmeg, cut a little Lemon peel fmall, a good deal of Parfley,
a Spoonful of the Juice of Spinage, two Spoonfuls of Cream or Milk, beat it up with Flour to a thick
Batter, have ready fome Butter in a Stew-pan, dip your Oyfters one by one into the Batter, and have
ready Crumbs of Bread, then roll them in it, and fry them quick and brown ; fome with the Crumbs

of Bread, fome without. Take them out of the Pan, and fet them before the Fire, then have ready a

Quart of Chefnuts fhelled and skined, fry them in the Butter ; when they are enough, take them up,
pour the Fat out of the Pan, fhake a little Flour all over the Pan, and rub a Piece of Butter as big as a
Hen’s Egg all over the Pan with your Spoon, till it is melted and thick; then put in the Oyfter-liquor,
three or four Blades cf Mace, ftir it round, putina few Piftachoe-nuts fhelled, let them bail, then
put in the Chefnuts, and half a Pint of White Wine, have ready the Yolks pf two Eggs, beat up with

four Spoonfuls of Cream ; ftir all well together, when it is thick and fine, lay the Oyfters in the Difh,

and pour the-Ragoo over them. Garnifh with Chefnuts and Lemon.

You may ragoo Mufcles the fame way. You may leave out the Piftachoe-nuts if you don’t like
them ; but they give the Sauce a fine Flavour.

To Ragoo Endive.

*T' A KE fome fine White Endive, three Heads, lay them in Salt and Water two or three Hours,
-*• take a hundred of Afparagus, cut off the green Heads, chop the reft as far as is tender fmall, lay it
in Salt and Water, take a Bunch of Salary, wafh it, and fcrape it clean, cut it in Pieces about three
Inches long, put it into a Sauce-pan, with a Pint of Water, three or four Blades of Mace, fome whole
Pepper tied in a Rag, let it flew till it is quite tender ; then put in the Afparagus, fhake the Sauce-pan,
let it fimmer till the Grafs is enough. Take the Endive out of the Water, drain it, leave one large
Head whole, the other pick Leaf by Leaf, put it into a Stew-pan, put to it a Pint of White Wine,
cover the Pan clofe, let it boil till the Endive is juft enough, then put in a quarter of a Pound of Butter
rolled in Flour, cover it clofe, fhaking the Pan when the Endive is enough. Take it up, lay the
whole Head in the Middle, and with a Spoon take out the Salary and Grafs, and lay round, the other
Part of thetEndive over that, then pour the Liquor off the Sauce-pan into the Stew-pan, ftir it together,
feafon it with Salt, and have ready the Yolksof two Eggs, beat up with a quarter of a Pint of Cream,
and half a Nutmeg grated in. Mix this with the Sauce, keep it itiring, all one way, till it is thick,
then pour it over your Ragoo, and fend it to Table hot.

To Ragoo French Beans.

TAKE a. few Beans, boil them tender, then take your Stew-pan, put in a Piece of Butter, when
it is melted, {hake in fome Flour, and peel a large Onion, fl ice it, and fry it brown in that Butter;
then put in the Beans, fhake in a little Pepper and a little Salt, grate a little Nutmeg in, have ready the
Yolk of an Egg and fome Cream ; ftir them all together for a Minute or two, and difh them up.

A Good Brown Gravy.

np A K E half a Pint of Small Beer, or Ale that is not bitter, and half a Pint of Water, an Onion
•*; cut fmall, a little Bit of Lemon-peel cut fmall, three Cloves, a Blade of Mace, fome whole Pep¬

per,

The Art of Cookery , made Plain and Eafy. gy

per, a Spoon M of Mufhroom-pickle, a Spoonful of Wallnut-pickle, a Spoonful of Ketchup and An
chovy ; firft put a Piece of Butter into a Sauce-pan, as big as a Hen’s Egg, when it is melted fhake in
a little Hour, and let it be a little brown ; then by degrees ftir in the above Ingredients, and let it boil
a quarter of an Hour, then ftrain it, and it is fit for Fifii or Roots.

To Fricafee Skirrets.

W ^ S H the Roots very well, and boil them till they are tender ; then the Skin of the Roofs muft
be taken off cut in Slices, and have ready a little Cream, a Piece of Butter rolled in Flour the
Yolk of an Egg beat, a little Nutmeg grated, two or three Spoonfuls of White Wine, a very little Salt
and ltir all together. Your Roots being in the Difh, pour the Sauce over them. It is a pretty Side-
difh. So likewife you may drefs Root of Salfify and Scorzonera. 1

Chardoons Frfd and Buttered.

VOU muft cut them about ten Inches, and firing them, and tye them up in Bundles like Afpa*
* ragus, or cut them in fmall Dice, and boil them like Peas, and tofs them up with Pepper Salt,
and melted Butter. r rr > »

Chardoons a la Framage.

AFTER they are ftringed, cut them an Inch long, flew them in a little Red Wine till tender,
feafon with Pepper and Salt, and thicken it with a Piece of Butter rolled in Flour; then pour
them into your Difh, fqueeze the Juice of Orange over it, and then fcrape Chethire-Cheefe all over
them, then brown it with a Cheefe-Iron, and ferve it up quick and hot.

To make a Scotch-Rabbit.

T? AS T of very nicely on both Sides, butter it, cut a Slice of Cheefe, about as

A big as the Bread, toaft it on both Sides, and lay it on the Bread.

To make a Welch-Rabbit.

T tbe Bread on both Sides, then toaft the Cheefe on one Side, and lay it on the Toaft

and with a hot Iron brown the other Side. You may rub<it over with Muftard.

To make an Englifh- Rabbit.

T 9-iAf S T n 0f Bread brown on both S‘des, then lay it in a Plate before the Fire, pour a
Glafs of Red W me over it, and let it foak the Wine up ; then cut fome Cheefe very thin, and
lay it very thick over the Bread; put it in a Tin Oven before the Fire, and it will be toafted and
brown prefently. Serve it away hot.

Or do it thus.

T ?, A S Bread’ and foak >n the Wine, fet it before the Fire, cut your Cheefe in very thin
Butter over the Bottom of a Plate, lay the Cheefe on, pour in two or three Spoonfuls
of White Wine cover it with another Plate, fet it over a Chafindifh of hot Coals for two or three
Minutes, then ftir it till it is done, and well mixed. You may ftir in a little Muftard; when it is
enough, lay it on the Bread, juft brown it with a hot Shovel. Serve it away hot.

Sorrel with Eggs.

F lR ? T y°urSorri1 muft be quite boded, and well ftrained, then poch three Eggs foft, and three
lw three ffr F >OUr SOrre "f’/T f°™e three-corner Toafts brown, lay the Sorrel in the Difh, and
quartered Owng ;ef °“ ’ betWeen 5 ftick the Toaft in and about Garnifh with

A Fricafee of Artichoke-Bottoms.

T ^ K H themneItrhcr dr‘ed°r P‘ckIed 5. if dried, you muft lay them in warm Water, for three or
f m R UTttH v uhe Water tW0 0r three times } then have ready a litt,e Cream, and a Piece of

Way 0VCr ‘hS Rre *n‘ '* “ mdted- ,he" in lhe Artichokes ; end

To Fry Artichokes.

F I,?mT b!anch the? jnnWater, then flour them, and fry them in frefh Butter, lay them in your
‘to, and pour melted Butter over them. Or you may put a little Red Wine into the Butter
and feafon with Nutmeg, Pepper, and Salt. cutter,

B b

The Art of Cookery made Plain and Eafy.

A White Fricafee of Muftirooms. '>■

TAKE a Quart of frefh Mufhrooms, make them clean, put them into a Sauce-pan with three
Spoonfuls of Water, and three of Milk, a very little Salt, fet them on a quick Fire, and let them
boil up three times ; then take them off, grate in a little Nutmeg, put in a little beaten Mace, half a
Pint of thick Cream, a Piece of butter rolled well in Flour ; put it all together into the Sauce-pan, and
Mufhrooms all together, fhake the Sauce-pan well all the time. When it is fine and thick, difh them,
up j be careful they don’t curdle. You may ftr the Sauce-pan carefully with a Spoon all the time.

To make Buttered Loaves.

DE AT up the Yolks of a Dozen Eggs with half the Whites, and a quarter of a Pint of Yeaft, ftrain
them into a Difh, feafon with Salt and beaten Ginger, then make it into a high Parte with Flour,
lay it in a warm Cloth for a quarter of an Hour, then make it up into little Loaves, and hike them,
or boil them with Butter, and put in a Glafs of White Wine. Sweeten well with Sugar, lay the
Loaves in the Difh, pour the Sauce over them, and throw Sugar over the Difh.

Brockely and Eggs

T) O I L your Brockely tender, faving a large Bunch for the Middle, and fix or eight little thick
^ Spriggs to flick round. Take a Toaft half an Inch thick, toart it brown, as hg as you would
have it for your Difh or Buttering-plate; butter fome Eggs thus : Take fix Eggs more or lefs, as you
have Occafion, beat them well, put them into a Sauce-pan, with a good Piece of Butter, a little Salt,
keep beating them with a Spoon, till they are thick enough, then pour them on the Toaft. Set the
biggeft Bunch of Brockely in the Middle, and the other little Piece round and about, and garmfh the
Difh round with little Spriggs of Brockely. This is a pretty Side-difh, or a Corner-plate.

Afparagus and Eggs.

rp OAST a Toaft as big as you have Occafion for, butter it and lay it in your Difh, butter fome
Eggs as above, and lay over it. In the mean time boil fome Grafs tender, cut it fmall, and lay it
over the Eggs. This makes a pretty Side-difh for a fecond Courfe, or a Corner-plate.

Brockely in Sal lad .

BROCKELY is a pretty Difh, by way of Sallad ,in the Middle of a Table. Boil it like Afpara—
gus (in the Beginning of the Book you have an Accouut how to clean it) lay it in your Difh, and
beat up Oil and Vinegar,' and a little Salt. Garnifh round with Stertion-buds.

Or boil it, and have plain. Butter in a Cup. — Or farce French Roles with it, and buttered Eggs to»-i,
gather for Change. — Or faregyour Roles with Mufcles done the fame way as Oyfters, only no Wii>je. n(j

Potatoe- Cakes.

*~p A KE Potatoes boil them, peel them, beat them in a Mortar, mix them with Yolks of Eggs, a
little Sack, Sugar, a little beaten Mace, a little Nutmeg, a little Cream, or melted Butter, worl^
it up into a Pafte, then make it into Cakes, or juft what Shapes you pleafe with Molds, fry the^t
brown in frefh Butter, lay them in Plates or Difhes, melt Butter with Sack and Sugar, and pour over
them.

A Pudding rnade thus, .

A/f I X it as before, make it up in the Shape of a Pudding, and bake it ; pour Butter, Sack and Sugar
J-v-1 over it.

To make Potatoes like a Collar of Veal or Mutton.

A/T A K E the Ingredients as before ; make it up in the Shape of a Collar of Veal, and with fome of
A it make round Balls ; bake it with the Balls, fet the Collar in the Middle, lay the Balls round, let
your Sauce be half a Pint of Red Wine, Sugar enough to fweeten it, the Yolks of two Eggs, beat up
a little Nutmeg, ftir all thefe together for fear of curdling ; when it is thick enough, pour it over the
Collar. This is a pretty Difh for a firft or fecond Courfe.

To Broil Potatoes.

THIRST boil them, peel them, cut them in two, broil them till they are brown on both Sides, then
1 lay them in the Plate or Difh, and poqr melted gutter over them.

The Art of Cookery , made Plain and Eafy.

To Fry Potatoes.

CU T them into thin Slices as big as a Crown-piece, fry them brown, lay them in the Plate or
Dilh, and pour melted Butter, and Sack and Sugar over them. Thefe are a pretty Corner-plate.

Majhed Potatoes.

BOIL your Potatoes, peel them, and put them into a Sauce-pan, malh them well : To two Pounds
of Potatoes put a Pint of Milk, a little Salt, ftir them well together, take care they don’t ftick
to the Bottom, then take a quarter of a Pound of Butter, ftir in and ferve it up.

To Grill Shrimps,

qEASON them with Salt and Pepper, and fhread Parfley, Butter, Scollups-lhells well ; add fome
grated Bread, and let them ftew for half an Hour. Brown them with an hot Iron, and ferve
them up.

Buttered Shrimps.

ST E VV two Quarts of Shrimps in a Pint of White Wine, with Nutmeg, beat up eight Eggs,
with a little White Wine, and half a Pound of Butter, {hakingthe Sauce-pan oneway all the time
over the Fire, till they are thick enough, lay toafted Sippets round a Dilh, and pour them over it, fo
ferve them up.

To Dre/s Spin age.

PICK and walh your Spinage well, put it into a Sauce-pan, with a little Salt, cover it clofe, and
let it Stew till it is juft tender, then throw it into a Sieve, drain all the Liquor out, and chop it
fmall, as much as the Quantity of a French Role, add half a Pint of Cream to it, feafon with Salt, Pep¬
per, and grated Nutmeg, put in a quarter of a Pound of Butter, and fet it a ftewing over the Fire for
a quarter of an Hour, ftirring it often. Cut a French Role into long Pieces, about as thick as your
Finger, fry them, poach fix Eggs, lay them round on the Spinage, ftick the Pieces of Role in and
about the Eggs. Serve it up either for a Supper, or a Side-dilh at a fecond Courfe.

Stewed Spinage and Eggs.

T) I C K, and walh your Spinage very clean, put it into a Sauce-pan, with a little Salt, cover it clofe,
Jr {hake the Pan often,' when it is juft tender, and whilft it is green, throw it into a Sieve to drain,
lay it into your Dilh. In the mean time have a Stew-pan of Water boiling, break as many Eggs into
Cups as you would poach. When the Water boils, put ip the Eggs, have an Egg-llice ready to take
them out with, lay them on the Spinage, and garnilh the Dilh with Orange cut into Quaitsrs, with
melted Butter in a Cup.

To Boil Spinage when you have not Room on the Fire , to do by itfelf.

HA VE a Tin-box, or any other thing, that (huts very clofe, put in vour Spinage, cover it fo clofe
as no Water can get in, and put it into Water, or a Pot of Liquor, or any thing you are boiling. It

will take about an Hour, if the Pot or Copper boils.
Water.

In the fame manner you may boil Peas without

Afparagus Forced in French Role.

'T' A K E three French Roles, take out all the Crumb, by firft cutting a Piece of the Top-cruft off ;

but be careful that the Cruft fits again the fame Place. Fry the Roles brown in frelh Butter, then
take a Pint of Cream, the Yolk of fix Eggs beat fine, a little Salt and Nutmeg, ftir them well together
over a flow Fire, till it begins to be thick. Have ready a hundred of fmall Grafs boiled, then fave Tops
enough to ftick the Roles with ; the reft, cut fmall and put into the Cream, fill the Loaves with them.
Before you fry the Roles, make Holes thick in the Top-cruft to ftick the Grafs in; then lay on the
Piece of Cruft, and ftick the Grafs in, that it may look as if it vyas growing. It makes a pretty Side-
dilh at a fecond Courfe.

To make Oyfter-Loaves.

rRY th z French Roles as above, take half a Pint of Oyftcrs, ftew them in their own Liquor, then
take out the Oyfters with a Fork, ftrain the Liqupr to them, put them into a Sauce-pan again,
with a Glafs of White Wine, a little beaten Mace, a little grated Nutmeg, a quarter of a Pound cf
Butter rolled in Flour, lhake them well together, then put them into the Roles ; and thefe make a
pretty Side-dilh for a firft Courfe. Ypu may rub in the Crumbs of two Roles, and tofs up with the
Oyfters.

100

The Art of Cookery , made Plain and Eajy.

"To Stew Parfnips.

T) 0 IL them tender, ferape them from the Duft, cut them into Slices, put them into a Sauce-pan,
with Cream enough ; for Sauce a Piece of Butter rolled in Flour, and a ‘little Salt, fhake the Sauce¬
pan often ; when the Cream boils, pour them into a Plate for a Corner-difh, or aSide-dilh at Supper.

To Mafh Parfnips.

T> O I L them tender, ferape them clean, then ferape all the foft into a Sauce-pan, put as much Milk
or Cream, as will (lew them. Keep them ftirring, and when quite thick, ftir in a good Piece of
Butter, and fend them to Table.

To Stew Cucumbers.

P A RE twelve Cucumbers, and flice them as thick as a Half-crown, lay them in a coarfe Cloth to
drain, and when they are dry flour them, and fry them brown in frelh Butter ; then take them
out with an Egg-ftice, lay them in a Plate before the Fire, and have ready one Cucumber whole, cut
a long Piece out of the Side, and fcoop out all the Pulp ; have ready fry’d Onions, peeled and diced,
and fry’d brown with the fliced Cucumber. Fill the whole Cucumber with the fry’d Onion, feafoned
with Pepper and Salt ; put on the Piece you cut out, and tye it round with a Pack-thread. Fry it
brown, firft flouring it, then take it out of the Pan, and keep it hot ; keep the Pan on the Fire, and
with one Hand ftir in a little Flour, while with the other you ftir it. When it is thick, put in two or
three Spoonfuls of Water, and half a Pint of white or Red Wine, two Spoonfuls of Ketchup, ftir it
together, put in three Blades of Mace, four Cloves, half a Nutmeg, a little Pepper and Salt, all beat
fine together; ftir it into the Sauce-pan, then throw in your Cucumbers, give them a Tofs or two,
then lay the whole Cucumbers in the Middle, the reft round, pour the Sauce over all, untye the
Cucumber before you lay it into the Difh. Garnifh the Difh with fry’d Onions, and fend it to Table
hot. This is a pretty Side-difh at a firft Courfe.

To Ragoo French Beans.

/"F' A K E a quarter of a Peck of Fretlch Bearts, firing them, don’t fplit them, cut them in three
A a-crofs, lay them in Salt and Water, then take them out, and dry them in a coarfe Cloth, fry
them brown, then pour out all the Fat, put in a quarter of a Pint of hot Water, ftir it into the Pan
by degrees, let it boil, then take a quarter of a Pound of frefh Butter, rolled in a very little Flour,
two Spoonfuls of Ketchup, one Spoonful of Mufhroom-pickle, and four of White Wine, an Onion
ftuck with fix Cloves, two or three Blades of Mace beat, half a Nutmeg grated, a little Pepper and
Salt; ftir it all together for a few Minutes, then throw in the Beans, fhake the Pan for a Minute or
two, take out the Onion, and pour them into your Difh. This is a pretty Side-difh, and you may
garnifh with what you fancy, either pickled French-Beans, Mufhrooms, or Sampier, or any thing elfe,

A Ragoo of Beans with a Force.

D AGOO them a$ above, take two large Carrots, ferape and boil them tender, then mafh them
in a Pan, feafon with Pepper and Salt,, mix them with a (little Piece of Butter, and the Yolks of
two raw Eggs. Make it into what Shape you pleafe, and baking it a quarter of an Hour in a quick
Oven will do ; but a Tin Oven is the beft. Lay it in the Middle of the Difh, and the Ragoo round.
Serve it up hot for a firft Courfe.

Or this Way Beans Ragoo' d with a Cabbage.

r I ' A K E a nice little Cabbage, about as big as a Pint Bafon ; when the outfide Leaves, Top,
and Stalk are cut off, half-boil it, cut a Hole in the Middle pretty big, take what you cut out and
chop it very fine, with a few of the Beans boiled, a Carrot boiled and mafhed, a Turnip boiled ;
mafh all together, put them into a Sauce-pan, feafon them with Pepper, Salt, and Nutmeg, a good
Piece of Butter, flew them a few Minutes over the Fire, ftirring the Pan often. In the mean time
put the Cabbage into a Sauce-pan, but take great care it does not fall to Pieces ; put to it four Spoon¬
fuls of Water, two of Wine, and one of Ketchup, have a Spoonful of Mufhroom-pickle, a Piece of
Butter rolled in a little Flour, a very little Pepper^ cover it clofe, and let it flew foftly till it is tender ;
then take it up carefully, and lay it in the Middle of the Difh, pour your mafh Roots in the Middle to
fill it up high, and your Ragoo round it; you may add the Liquor the Cabbage was ftewed in, fend it
to Table hot. This will do for a Top, Bottom, Middle, or Side-difh. When Beans are not to be
had, you may cut Carrots and Turnips into little Slices and fry them ; the Carrots in little round
Slices, the Turnips in long Pieces about two Inches long, and as thick as ones Finger, and tols them
up in the Ragoo..

Beans

The Art of Cookery , made Plain and Eafy.

1 ox

Beans Ragoo'd 'with Parfnips.

TAKE two large Parfnips, fcrape them clean, and boil them in Water; when tender, take them
up, fcrape all the Soft into a Sauce-pan, add to them four Spoonfuls of Cream, a Piece of Butter as
big as a Hen’s Egg, chop them in the Sauce-pan well ; and when they are quite thick, heap them up
in the Middle of the Difh, and the Ragoo round.

Beans Ragoo'd with Potatoes.

BOIL two Pounds of Potatoes foft, then peel them, put them into a Sauce-pan, put to them half
a Pint of Milk, ftir them about, and a little Salt ; then ftir in a quarter of a Pound of Butter, keep
ftirrin'* all the time till it is fo thick, that you can’t ftir the Spoon in it hardly for StifFnefs, then put
it into^a Halfpenny IVelch Dift), firft buttering the Difh. Heap them as high as they will lye, flour
them, and pour a little melted Butter over it, and then a few Crumbs of Bread. Set it into a Tin
Oven before the Fire, and when brown, lay it in the Middle of the Difh, (take great Care you don’t
math it) pour your Ragoo round it, and fend it to Table hot.

To Ragoo Salary.

WASH, and make a Bunch of Salary very clean, cut it in Pieces about two Inches long, put
them into a Stew-pan, with juft as much Water as will cover it, tye three or four Blades of
Mace, two or three Cloves, about twenty Corns of whole Pepper in a Muflin Rag loofe, put it into
the Stew-pan, a little Onion, a little Bundle of Sweet Herbs, cover it clofe, and let it flew foftly till
tender ; then take out the Spice, Onion, and Sweet Herbs, put in half an Ounce of Truffles and
Morells, two Spoonfuls of Ketchup, a Gill of Red Wine, a Piece of Butter as big as an Egg rolled ;n
Flour, fix farden French Roles, feafon with Salt to your Palate, ftir it all together, cover it clofe, and
let it flew till the Sauce is thick and good. Take care your Roles don’t break, fhake your Pan often ;
when it is enough, difh it up, and garnifh with Lemon. The Yolks of fix hard Eggs, or more,
put in with the Roles, will make it a fine Difh ; this for a firft Courfe.

If you would have it white, put in White Wine inftead of Red, and fome Cream, for a fecond
Courfe.

To Ragoo Mufhrooms.

PEEL and fcrape the Flaps, put a Quart into a Sauce-pan, a very little Salt, fet them on a quick
Fire, let them boil up, then take them off, put to them a Gill of Red Wine, a quarter of a Pound
of Butter rolled in a little Flour, a little Nutmeg, a little beaten Mace, fet it on the Fire, ftir it now
and then ; when it is thick and fine, bave ready the Yolks of fix Eggs heat, and boiled in a Bladder
hard, lay it in the Middle of your Difh, and pour the Ragoo over it. Garnifti with broiled Mufhrooms.

A Pretty Difo of Eggs.

D OI L fix Eggs hard, peel them, and cut them in thin Slices, put a quarter of a Pound of Butter
into the Stew-pan, then put in your Eggs, and fry them quick, half a quarter of an Hour will do
them. You mull be very careful not to break them, throw over them Pepper, Salt, and Nutmeg, lay
them in your Difh before the Fire, pour out all the Fat, fhake in a little Flour, and have ready two
Shallots cut fmail ; throw them into the Pan, pour in a quarter of a Pint of White Wine, a little Juice
of Lemon, and a little Piece of Butter rolled in Flour. Stir all together till it is thick ; if you have not
Sauce enough, put in a little more Wine, toaft fome thin Slices of Bread cut thus A, and lay round
your Difh, pour the Sauce all over, and fend it to Table hot. You may put Sweet Oil on the Toaft,
if it be agreeable.

Eggs a la Tripe.

TJ O I L your Eggs hard, take off the Shells and cut them long-ways in four Quarters, put a little
-*•-* Butter into a Stew-pan, let it melt, fhake in a little Flour, ftir it with a Spoon, then put in your
Eggs, throw a little grated Nutmeg all over, a little Salt, a good deal of fhread Parfley, fhake your
Pan round, pour in a little Cream, tofs the Pan round carefully, that you don’t break the Eggs. When
your Sauce is thick and fine, take up your Eggs, pour the Sauce all over them, and garnifh with Lemon.

A Fricafee of Eggs.

D OI L eight Eggs hard, take off the Shells, cut them into Quarters, have
Cream, and a quarter of a Pound of frefh Butter ; ftir it together over the
and fmooth, lay the Eggs in your Difh, and pour the Sauce all over. Garnifh
of three Eggs cut in two, and lay round the Edge of the Difh.

ready half a Pint of
Fire, till it is thick
with the hard Yolks

102

The Art of Cookery, made Plain and Eafy.

A Ragoo of Eggs.

T> O I L twelve Eggs hard, -take off the Shells, and with a little Knife very carefully cut the White
a crofs long-ways, fo that the White may be in two Halves, and the Yolk whole. Be careful
ueither to break the Whites, nor Yolks, take a quarter of a Pint of Pickle Mufhrooms chopped very
fine, half an Ounce of Truffles and Morells, boiled in three or four Spoonfuls of Water, fave the
Water, and chop the Truffles and Morells very fmall, boil a little Parfley, chop it fine, mix them
together with the Truffle Water you faved, grate a little Nutmeg in, a little beaten Mace, put it into
a Sauce-pan with three Spoonfuls of Water, a Gill of Red Wine, one Spoonful of Ketchup, aPiece
of Butter, as big as a large Wallnur, rolled in Flour, ftir all together, and let it boil. In the mean
time get ready your Eggs, lay the Yolks and Whites in Order in your Difh, the hollow Parts of the
Whites uppermoft, that they may be filled, take fome Crumbs of Bread, and fry them brown and
crifp, as you do for Larks, with which fill up the Whites of the Eggs as high as they will lye, then
pour in your Sauce all over, and garnifh with fry’d Crumbs of Bread. This is a very genteel pretty
Difh, if it be well done.

To Broil Eggs. ' »

U T a Toad round a Quartern Loaf, toad it brown, lay it on your Difh, butter it, and very
^ carefully break fix or eight Eggs on the Toaft, and take a red-hot Shovel and hold over them.
When they are done, fqueeze a Seville Orange over them, and grate a little Nutmeg over it, and ferve
it up for a Side-plate. Or you may poach your Eggs, and lay them on the Toad ; or toad your
Toads crifp, and pour a little boiling Water over it, and feafon it with a little Salt, and then lay your
poached Eggs on it.

To Drefs Eggs with Bread.

'"T"' A K E a Penny-Loaf, foak it in a Quart of hot Milk for two Hours, or till the Bread is foft,
then drain it through a coarfe Sieve, put to it two Spoonfuls of Orange-flower Water, or Rofe
Water, fweeten it, grate in a little Nutmeg, take a little Difh, butter the Bottom of it, break in as
many Eggs as will cover the Bottom of the Difh, pour in the Bread and Milk, fet it in a Tin Oven
before the Fire, half an Hour will bake it ; or it will do on a Chafindifh of Coals. Cover it clofe be¬
fore the Fire, or bake it in a flow Oven.

To Farce Eggs.

GET a Couple of Cabbage-lettices, fcald them, with a few Mufhrooms, Parfley, Sorrel and
Chervil; then chop them very fmall with the Yolks of hard Eggs, feafoned with Salt and Nut¬
meg, then flew them in Butter ; and when they are enough, put in a little Cream, then pour them
into the Bottom of a Difh. Take the Whites, and chop them very fine, with Parfley, Nutmeg and
Salt, lay this round the Brim of the Difh, and run a red-hot Fire-fhovel over it, to brown it.

Eggs i with Lettice.

rCALD fome Cabbage-lettice in fair Water, fqueeze them well, then flice them, and tofs them
^ up in a Sauce-pan, with a Piece of Butter, feafon them with Pepper, Salt, and a little Nutmeo-.
Let them flew half an Hour, chop them well together, when they are enough, lay them in your Difh,
and fry fome Eggs nicely in Butter, and lay on them. Garnifh with Seville Orange.

To Fry Eggs as round as Balls.

T T A V IN G a deep Frying-pan, and three Pints of clarified Butter, heat it as hot as for Fritters,
and ftir it with a Stick, till it runs round like a Whirl-pool ; then break an Egg into the Middle,
and turn it round with your Stick, till it be as hard as a poached Egg, the Whirling round of the But¬
ter will make it as round as a Ball, then take it up with a Slice, and put it in a Difh before the F'ire.
They will keep hot half an Hour, and yet be foft ; fo you may do as many as you pleafe. You mav
ferve thefe with what you pleafe, nothing better than ftewed Spinage, and garnifh with Orange.

To make an Egg as big as Twenty.

P A R T the Yolks from the Whites, ftrain them both feparate through a Sieve, tyethe Yolks up in
a Bladder, in the Form of a Ball ; boil them hard, then put this Ball into another Blader, and
the Whites round it ; tye it up oval Fafhion, and boil it. Thefe are ufed for grand Sallads. 7'bis is
very pretty fora Ragoo, boil five or fix Yolks together, and lay in the Middle of the Ragoo of Eggs;
and fo you may make them of any Size you pleafe.

The Art of Cookery , made Plain and Eafy.

103

A Grand DiJIo of Eggs

T) R E A K as many Eggs as the Yolks will fill a Pint Bafon, the Whites by themfelves, tye the
-*-* Yolks by themfelves in a Bladder round ; boil them hard, then have a wooden Bowl 'that will
hold a Quart, made like two Butter-diflies, but in the Shape of an Egg, with a Hole through one at
the Top. You are to obferve, when you boil the Yolks to run a Pack-thread through it, and a quarter
of a Yard hanging out. When the Yolk is boiled hard, put [it into the Bowl-difh ; but be careful to
hang it fo as to be in the Middle. The String being drawn through the Hole, then clap the two
Bowls together, and tye them tight, and with a fine Tunnel pour in the Whites through the Hole •
then flop the Hole clofe, and boil it hard, it will take an Hour. When it is boiled enough, carefully
open it, and cut the#String clofe. In the mean time take twenty Eggs, beat them well, the Yolks by
themfelves, and the Whites by themfelves; divide the Whites into two, and boil them in Bladders the
Shape of an Egg. When they are boiled hard, cut one in two long-ways, and one crofs-ways, and
with a fine (harp Knife cut out fome of the White in the Middle, lay the great E<*g in the Middle
the two long Halves on each Side, with the holiow Part uppermoft, and the two round flat between'
Take an Ounce of Truffles and Morells, cut them very fmall, boil them in half a Pint of Water till
they are tender, then chop a Pint of frelh Mufhrooms clean picked and wafhed, chopped fmall, put
into the Truffles and Morells ; let them boil, add a little Salt, a little beaten Nutmeg, a little beaten
Mace, and add a Gill of pickled Muflirooms chopped fine. Bod fourteen of the Yolks hard in a Blad¬
der, then chop them and mix them with the other Ingredients ; thicken it with a Lump of Butter
rolled in Flour, fhaking your Sauce-pan round till hot and thick, then fill the round with Whites and
turn them down again, and fill the two long ones; what remains, fave to put into the Sauce' pan.
Take a Pint of Cream, a quarter of a pound of Butter, the other four Yolks beat fine a Gill of
White Wine, a Gill of pickled Muflirooms, a little beaten Mace, a little Nutmeg put all into the
Sauce-pan, to the other Ingredients, ftir all well together one way, till it is thick and fine ; then pour
it over all, and garnifh with notched Lemon.

This is a grand Difh at a fecond Courfe. Or you may mix it up with Red Wine and Butter and
it will do for a firft Courfe.

A Pretty Difl) of Whites of Eggs.

Hp A K E the Whites of twelve Eggs, beat them up with four Spoonfuls of Rofe-water, a little grated
A Lemon peel, a little Nutmeg, fweeten with Sugar, mix them well, boil them in four Bladders
tye them in the Shape of an Egg, and boil them hard. They will take half an Hour, lay them in your
Difh when cold; mix half a Pint of thick Cream, a Gill of Sack, and half the Juice of a Seville
Orange. Mix all together, and fweeten with fine Sugar, and pour over the Eggs. Serve it up for a
Side-difh at Supper, or when you pleafe.

To Drefs Beans in Ragoo.

D OIL your Beans, fo that the Skins will flip off ; take about a Quart, feafon them with Pepper
T> Salt, and Nutmeg, then flour them, and have ready fome Butter in a Stew-pan, throw in vour
Beans, fry them of a fine brown, then drain them from the Fat, and lay them in your Difh Have
ready a quarter of a Pound of Butter melted, and half a Pint of the blanched Beans boiled, beat in a
Mortar, with a very little Pepper, Salt, and Nutmeg ; then by degrees mix them into the Better, and
pour over the other Beans. Garnifh with a boiled and fry’d Bean, and fo on till you fill the Rim of
your Difh. They are very good without frying, and only plain Butter melted over them.

An Amulet of Beans.

D L A N C H your Beans, and fry them in fweet Butter, with a little Parfley, pour out the Butter
and pour in fome Cream. Let it fimmer, fhaking your Pan ; feafon with Pepper, Salt, and Nut¬
meg, thicken with three or four Yolks of Eggs, have ready a Pint of Cream, thickened with the Yolks
of four Eggs, feafon with a little Salt, pour it in your Difh, and lay your Beans on the Amulet and
ferve it up hot.

The fame Way may drefs Mufhrooms, Truffles, Green Peas, Afparagus, and Artichoke-bottoms
Spinage, Sorrel, &c. all being firft cut into fmall Pieces, or fhread fine.

A Bean Tanfey.

'T' A K E two Quarts of Beans, blanch, and beat them very fine in a Mortar; feafon with Pepper,
A Salt, and iMace ; then put in the Yolks of fix Eggs, and a quarter of a Pound of Butter, a Pint
of Cream, half a Pint of Sack, and fweeten to your Palates. Soak four Naples Biskets in half a Pint
of Milk, mix them with the other Ingredients. Butter a Pan and bake it, then turn it on a Difh,
and flick Citron and Orange-peel candied, cut fmall, and ftuck about it. Garnifh with Seville Orange!

104

The Art of Cookery , made Plain and Eefy.

A Water Tanfey.

QP A K E twelve Eggs, beat them very well, half a Manchet grated, and fifted through a Cullendar,
or half a Penny-Role, half a Pint of fair Water. Colour it with Juice of Spinage, and one fmall
Sprig of Tanfey beat together ; feafon it with Sugar to your Palate, a little Salr, a fmall Nutmeg grated,
two or thre Spoonfuls of Rofe-water, put it into a Skellet, Air it all one way, and let it thicken like a
Hafly-pudding. Then bake it; or you may butter a Stew pan and put it into. Butter a Difh and lay
over it ; when one Side is enough, turn it with the Dilh, and flip the other Side into the Pan. When
that is done, let it into a Maffereau, and throw Sugar all over, and garnifh with Orange.

Peas Franco ife.

'T-' A K E a Quart of {helled Peas, cut a large Spani/b Onion, or two middling ones fmall, and two
Cabbage or Silr/ia Lettice cut fmall, put them into a Sauce-pan, with half a Pint of Water, feafon
them with a little Salt, a little beaten Pepper, and a little beaten Mace, and Nutmeg. Cover them
clofe, and let them flew a quarter of an Hour, then put in a quarter of a Pound of frefh Butter rolled
in a little Flour, a Spoonful of Ketchup, a little Piece of burnt Butter, as big as a Nutmeg, cover
them clofe, and let it fimmer foftly an Hour, often fhaking the Pan. When it is enough, ferve it up
for a Side-difh.

For an Alteration, you may flew the Ingredients as above ; then take a fmall Cabbage-lettice, and
half boil it, then drain it, cut the Stalk flat at the Bottom, fo that it will Hand firm in the Difh, and
with a Knife very carefully cut out the Middle, leaving the outfide Leaves whole. Put what you cut
out into a Sauce-pan, chop it, and put a Piece of Butter, a little Pepper, Salt, and Nutmeg, the Yolk
of a hard Egg chopped, a few Crumbs of Bread, mix all together, and when it is hot fill your Cab¬
bage, put fome Butter into a Stew-pan, tye your Cabbage, and fry it till you think it is enough; then
take it up, untye it, and firft pour the Ingredients of Peas into your Difh, fet the Forced Cabbage in
the Middle, and have ready four Artichoke-bottoms fry’d, and cut in two, and laid round the Difh,
This will do for a Top Difh,

Green Peas with Cream.

/"p AKE a Quart of fine Green Peas, put them in a Stew-pan with a Piece of Butter as big as an
Egg, rolled in a little Flour, feafon them with a little Salt, and Nutmeg, a Bit of Sugar as big
as a Nutmeg, a little Bundle of Sweet Herbs, fome Parfley chopped fine, a quarter of a Pint of boiling
Water. Cover them clofe, and let them (lew very foftly half an Hour, then pour in a quarter of a Pint
of good Cream. Give it one boil, anderve it up for a Side-plate.

A Farce Meagre Cabbage.

f | ' A K E a White-heart Cabbage, as big as the Bottom of a Plate, let it boil five Minutes in Water,
then drain it, cut the Stalk flat to ftand in the Difh, then carefully open the Leaves, and takeout
the Infide, leaving the outfide Leaves whole. Chop what you take out very fine, take the Flefh of
two or three Flounders, or Plaife, clean from the Bone ; chop it with the Cabbage and the Yolks of
four hard Eggs and Whites, a handful of picked Parfley, beat all together in a Mortar, with a quarter
of a Pound of melted Butter; mix it ’up with the Yolk of an Egg, and a few Crumbs of Bread, fill
the Cabbage, and tye it together, put it into a deep Stew-pan, or Sauce-pan, put to it half a Pint of
Water, a quarter of a Pound of Butter rolled in a little Flour, the Yolks of four hard Eggs, an Onion
{luck with fix Cloves, whole Pepper, and Mace tied in a Muilin Rag, half an Ounce of Truffles and
Morelis, a Spoonful of Ketchup, a few pickled Mufhrooms, cover it clofe, and let it fimmer an Hour.
If you find it is not enough, you muff do it longer. When it is done, lay it in your Dilh, untye it,
and pour the Sauce over.

To Farce Cucumbers.

Op AKE fix large Cucumbers, cut a Piece off the Top, and fcoop out all the Pulp ; take a large
white Cabbage boiled tender, take only the Heart, chop it fine, cut a large Onion fine, fhread
fome Parflev, and pickled Mufhrooms fmall, two hard Eggs choped very fine, feafon it with Pepper,
Salt, and Nutmeg. Stuff your Cucumbers full, and put on the Pieces, tye them with a Pack-thread,
and fry them in Butter of a light-brown ; have the following Sauce ready : Take a quarter of a Pint of
Red Wine, a quarter of a Pint of boiling Water, a fmall Onion chopped fine, a little Pepper and Salt,
a Piece of Butter as big as a Wallnut rolled in Flour; when the Cucumbers are enough, lay them in
your Dilh, pour the Fat out of the Pan, and pour in this Sauce, let it boil, and have ready two Yolks
of Eggs, beat fine, mixed with two or three Spoonfuls of the Sauce, then turn them into the Pan
let them boil, keeping it Airring all the time, untye the Strings, and pour the Sauce over. §erve it up
for a Side-difh. Garnifh with the Tops. V

The Art of Cookery , made Plain and Eajy.

105

To Stew Cucumbers.

TAKE fix large Cucumbers, flice them, take fix large Onions, peel and cut them in thin Slices,
fry them both brown, then drain them, and pour out the Fat, put them into the Pan again, With
three Spoonfuls of hot Water, a quarter of a Pound of Butter rolled in Flour, and a Tea Spoonful of
Muftard. Seafon with Pepper and Salt, and let them flew a quarter of an Hour foftly, fhaking the Pan
often 3 when they are enough, difh them up.

Fry'd Salary.

A KE fix or eight Heads of Salary, cut off the green Tops, and take off the outfide Stalks, wa£h
them clean, and pare the Root clean ; then have ready [half a Pint of White Wine, the Yolks of
three Eggs beat fine, a little Salt and Nutmeg, mix all well together with Flour into a Batter, dip
every Head into the Batter, and fry them in Butter 3 when enough, lay them in your Dilh, and pour
melted Butter oyer them.

Salary with Cream.

WASH and clean fix or eight Heads of Salary, cut them about three Inches long, boil them tender,
pour away all the Water, and take the Yolks of four Eggs beat fine, half a Pint of Cream, a little
Salt and Nutmeg, pour over, keeping the Pan (baking all the while. When it begins to be thick,,
difh it up.

Colliflowers Fry'd.

TAKE two fine Colliflowers, boil them in Milk and Water, then leave one whole, and pull the
other to Pieces, take half a Pound of Butter, with two Spoonfuls of Water, a little Duff of Flour,
and melt the Butter in a Stew-pan 3 then put in the whole Colliflower cut in two, and the other pull to
Pieces, and fry it till it is of a very light-brown, feafon it with Pepper and Salt. When it is enough, lay
the two Halves in the Middle, and pour the reft all over,

An Oatmeal Pudding.

A K E a Pint of fine Oatmeal, boil it in three Pints of new Milk, ftirring it till is as thick as a
Hafiy Pudding, take it off, and ftir in half a Pound of frefh Butter, a little beaten Mace and Nutr
meg, a Gill of Sack, then beat up eight Eggs, half the Whites 3 ftir it all well together, lay a Puff-
pafte all over the Dilh, and pour in the Pudding, and bake it half an Hour. Or you may bpil it with
a few Currans.

A Potatoe Pudding.

TA KE a Quart of Potatoes, boil them foft, peel them, and ma(h them with the Back of a Spoon,
and rub them through a Sieve, to have them fine and fmooth ; take half a Pound of frefh Butter
melted, half a Pound of fine Sugar, fo beat them well together, till they are very fmoqth, beat fix
Eggs, Whites and all, ftir them in, and a Glafs of Sack or Brandy. You may add half a Pound of
Currans, boil it half an Hour, melt Butter with a Glafs of White Wine, and fweeten with Sugar,
and pour over it. You may bake it in a Di(h, with Puff-pafte all round the Dilh, and at the Bottom.

A Second Potatoe-Pudding.

BOIL two Pound of Potatoes, boil and beat them in a Mortar fine, beat in half a Pound of melted
Butter, boil it half an Hour, pour melted Butter over it, with a Glafs of White Wine, or the
Juice of Seville Orange, and throw Sugar all over the Pudding and Difh.

A Third Sort of Potatoe Pudding.

•T* AKE two Pound of white Potatoes, boil them foft, peel and beat them in a Mortar, or drain
them through a Sieve, till they are quite fine 5 then mix in half a Pound of frefh Butter melted,
then beat up the Yolks of eight Eggs, and three Whites, ftir them in, and half a Pound of white Sugar
finely pounded, half a Pint of Sack, ftir it well together, grate in half a large Nutmeg, and ftir in
half a Pint of Cream, make a Puff-paft, and lay all over your Difh, and round the Edges, pour in the
Pudding, and bake it of a fine light-brown.

For Change put in half a Pound of Currans, or you may ftrew over the Top half an Ounce of Ci¬
tron and Orange-peel cut thin, before you put it into the Oven.

An Orange Pudding.

Qp AKE the Yolks of fixtecn Eggs, beat them well, with half a Pound of melted Butter, grate in
-*• the Rind of two fine Seville Oranges, beat in half a Pound of fine Sugar, two Spoonfuls of Orange-
flower Water, two of Rcfe-water, a Gill of Sack, half a Pint of Cream, and two Naples Biskets, or

D d the

106 The Art of Cookery , made Plain and Eafy.

the Crumb of a Halfpenny Role foaked in the Cream, and mix all well together. Make a thin Puff-
pafte and lay all over the Difh, and round the Rim, pour in the Pudding, and bake it. It will take
about as long baking as a Cuftard.

A Second Sort of Orange Pudding.

'T1 A K E fixteen Yolks of Eggs, beat them fine, mix them with half a Pound of frefh Butter
-*• melted, and half a Pound of white Sugar, a little Rofe-water, and a little Nutmeg. Cut
the Peel of a fine large Seville Orange fo thin as none of the White appears, beat it fine in a Mortar,
till it is like a Pafte, and by degrees mix in the above Ingredients all together, then lay a Puff-pafte all
over the Difh, pour in the Ingredients, and bake it.

AThird Orange Pudding.

AKE two large Seville Oranges, and grate off the Rind as far as they are yellow, then put your
Oranges in fair Water, and let them boil till they are tender. Shift the Water three or four
times to take out the Bitternefs ; when they are tender, cut them open, and take away the Seeds and
Strings, and beat the other Part in a Mortar, with half a Pound of Sugar, till it is a Pafte ; then put
to it the Yolk of fix Eggs, three or four Spoonfuls of thick Cream, half a Naples Bisket grated, mix
thefe together, and melt a Pound of frefh Butter very thick, and ftir it well in. When it is cold, put
a little thin Puff-pafte about the Bottom and Rim of your Difh, and pour in the Ingredients, and bake
it about three quarters of an Hour.

A Fourth Orange Pudding.

'T* AKE the outfide Rind of three Seville Oranges, boil them in feveral Waters till they are tender,
then gound them in a Mortar, with three quarters of a Pound of Sugar ; then blanch half a Pound
of Sweet Almonds, beat them very fine with Rofe-water to keep them from oiling, then beat fixteen
Eggs, but fix Whites, and a Pound of frefh Butter, beat all thefe together till it is light and hollow ;
then lay a thin Puff-pafte all over a Difh, and put in the Ingredients. Bake it with your Tarts.

A Lemon Pudding,

GRATE the outfide Rind of two clear Lemons, then grate two Naples Biskets, and mix with the
grated Peel, and add to it three quarters of a Pound of white Sugar, twelve Yolks of Eggs, and
half the Whites, three quarters of a Pound of melted Butter, half a Pint of thick Cream, mix all well
together, lay a Puff-pafte all over the Difh, and pour the Ingredients in, and bake it. An Hour will
bake it.

An Almond Pudding to bake.

DL ANCH half a Pound of Sweet Almonds, and four Bitter Ones, in warm Water, take them
and pound them in a Marble Mortar, with two Spoonfuls of Orange-flower Water, and two of
Rofe-water, a Gill of Sack, mix in four grated Naples Biskets, and three quarters of a Pound of melted
Butter, beat eight Eggs, and mix them with a quart of Cream boiled, grate in half a Nutmeg, and
a quarter of a Pound of Sugar ; mix all well together, make a thin Puff-pafte, and lay all over the
Difh, pour in the Ingredients, and bake it.

An Almond Pudding to boil.

nEAT a Pound of Sweet Almonds as fmall as poffible, with three Spoonfuls of Rofe-water, and a
Gill of Sack or White Wine, and mix in half a Pound of frefh Butter melted, with five Yolks of
Eggs, and two Whites, a Quart of Cream, a quarter of a Pound of Sugar, half a Nutmeg grated,
and one Spoonful of Flour, and three Spoonfuls of Crumbs of white Bread j mix all well together, and
boil it. It will take half an Hour’s boiling.

A Sagoe Pudding.

J ET half a Pound of Sagoe be wafhed well in three or four hot Waters, then put to it a Quart
^ of new Milk, and let it boil together, till it is thick ; ftir it carefully, for it is apt to burn, put
in a Stick of Cinnamon, when you fet it on the Fire ; when it is boiled, take it out ; before you pour
it out, ftir in half a Pound of frefh Butter, then pour it into a Pan, and beat up nine Eggs, with five
of the Whites, and four Spoonfuls of Sack; ftir all together, and fweeten to yourTafte. Putina
quarter of a Pound of Currans clean wafhed and rubbed, and juft plump’d in two Spoonfuls of Sack, and
two of Rofe-water, mix all well together, lay a Puff-pafte over a Difh, and pour in the Ingredients,
and bake it.

The Art oj Cookery, made Plain and Eafy.

icy

A Millet Pudding.

YO U mud get half a Pound of Millet-feed, and after it is wafted, and picked clean, put to it half
a Pound of Sugar, and a whole Nutmeg grated, three Quarts of Milk ; and when you have mixed
all well together, break in half a Pound of freft Butter. Eutter your Dift, and pour it in, and bake it.

A Carrot Pudding.

TAKE a raw Carrot, fcrape it very clean, then grate it, take half a Pound of the grated Carrot,
and a Pound of grated Bread, beat up eight Eggs, leave out half the Whites, mix the Eggs with
half a Pint of Cream, then ftir in the Bread and Carrot, and half a Pound of freft Butter melted, half
a Pint of Sack, and three Spooofuls of Orange-flower Water, a Nutmeg grated, fweeten to your
Palate. Mix all well together ; and if it is not thin enough, ftir in a little new Milk or Cream. Let
it be of a moderate Thicknefs, lay a Puff-pafte all over the Dift, and pour in the Ingredients. Bake it,
it will take an Hour’s baking, or you may boil it ; but then you muft melt Butter, and put in White
Wine and Sugar.

A Second Carrot Pudding.

AK E two Penny-loaves, pare off the Cruft, foak them in a Quart of boiling Milk, let it ftand
till it is cold, then grate in two or three large Carrots, then put in eight Eggs well beat, and
three quarters of a Pound of freft Butter melted, grate in a little Nutmeg, and fweeten toyourTafte.
Cover your Dift with Puff-pafte, and pour in the Ingredients, and bake it an Hour.

A Cowflip Pudding.

A V I N G got the Flowers of a Peck of Cowflips, cut them fmall, and pound them fmall, with
half a Pound of Naples Biskets grated, and three Pints of Cream, boil them a little, then take
them off the Fire, and beat up fixteen Eggs, with a little Cream, and a little Rofe-water, fweeten to
your Palate. Mix it all well together, butter a Dift and pour it in, bake it ; and when it is enough,
throw fine Sugar over, and ferve it up.

New Milk will do in all thefe Puddings, when you have no Cream.

To 7nake a Quince, Apricot, or White Pear Plumb-Pudding.

SCALD your Quinces very tender, pare them very thin, fcrape off the Soft, mix it with Suo-ar
very fweet, put in a little Ginger, and a little Cinnamon. To a Pint of Cream, you muft put
three or four Yolks of Eggs, ftir it into your Quince, till it is of a good Thicknefs. It muft be pretty
thick ; fo you may do Apricocks, or white Pear-Plumbs. Butter your Difh, and pour it in, and bake it.

A Pearl Barley Pudding.

A KE a Pound of Pearl Barley, waft it dean, put to it three Quarts of new Milk, and half a
Pound of double-refined Sugar, a Nutmeg grated, then put it into a deep Pan, and bake it with
brown Bread ; then take it out of the Oven, beat up fix Eggs ; mix with half a Pound of melted But¬
ter, and a quarter of a Pound of grated Bread ;• mix all well together, butter a Dift and pour it in, and
bake it again an Hour, and will be excellent.

^French Barley Pudding.

PU T to a Quart of Cream fix Eggs well beaten, half the Whites, fweeten to your Palate, a little
Orange flower Water or Rofe-water, and a Pound of melted Butter ; then put in fix Handfuls of
French Barley, that has been boiled tender in Milk, butter a Dift and put it in. It will take as
long baking as a Venifon-pafty.

To make an Apple Pudding.

TAKE twelve large Pippins, pare them, and takeout the Cores, put them into a Sauce-pan, with
four or five Spoonfuls of Water, boil them till they are foft and thick; then beat them well, ftir
in a quarter of a Pound of Butter, a Pound of Loaf-fugar, the Juice of three Lemons, the Peel of
two Lemons cut thin, and beat fine in a Mortar, the Yolks of eight Eggs beat ; mix all well together,
hake it in a flack Oven, when it is near done, throw over a little fine Sugar. You may bake it in
Puff-pafte, as you do the other Puddings.

An Italian Pudding.

TAKE a Pint of Cream, and flice in feme French Role, as much as you think will make it thick
enough, beat ten Eggs fine, grate a Nutmeg, butter the Bottom of your Dift, flice twelve Pippins
into it, and throw fome Orange-peel and Sugar over, and half a Pint of Red WirtC ; then pour your
Cream, Bread, and Eggs over it ; firft lay a Puff-pafte at the Bottom of the Dift, and round the Edges,
and bake it half an Hour. a A

ioB

The Art of Cookery , made Plain and Eafy.

A Rice Pudding.

A K E a quarter of a Pound of Rice, put it into a Sauce-pan, with a Quart of new Milk, a Stick
of Cinnamon, ftir it often to keep it from flicking to the Sauce-pan. When it is boiled thick,
pour it into a Pan, and flir in a quarter of a Pound of frefh Burter, and Sugar to your Palate ; grate in
half a Nutmeg, and add three or four Spoonfuls of Rofe- water, ftir all well together ; when it is cold,
beat up eight Eggs, with half the Whites, beat it all well together, butter a Difh and pour it in, and
bake it. You may lay a Puff-pafte firft all over the Difh $ for Change put in a few Currans and
Sweetmeats, if you chufe it.

A Second Rice Pudding.

E T half a Pound of Rice, put to it three Quarts of Milk, ftir in half a Pound of Sugar, grate
a fmall Nutmeg in, and break in half a Pound of frefh Butter ; butter a Difh, and pour it in, and
bake. You may add a quarter of a Pound of Currans for Change. If you boil the Rice and Milk,
and then ftir in the Eggs and Sugar, you may bake it before the Fire, or in a Tin Oven.

A Third Rice Fudding.

'T-' A K E the Flour of Rice fix Ounces, put it into a Quart of Milk, and let it boil till it is pretty
thick, Hiring it all the while ; then pour it into a Pan, and ftir in half a Pound of frefh Butter,
and a quarter of a Pound of Sugar ; when it is cold, grate in a Nutmeg, beat fix Eggs with a Spoon¬
ful or two of Sack, beat and ftir all well together, lay a thin Puff-pafte at' the Bottom of your Difh,
and pour it in, and bake it. ,

y^Cuftard Pudding to boil.

,TiA K E a Pint of Cream, out of which take two or three Spoonfuls, and mix with a Spoonful of
A fine Flour, fet the reft to boil. When it is boiled, take it off, and ftir in the cold Cream and
Flour very well ; when it js cool, beat up five Yolks and two Whites of Eggs, and ftir in a little Salt
and fome Nutmeg, and two or three .Spoonfuls ofSack, fweeten to your Palate, butter a wooden Bole,
and pour it in, tye a Cloth over it, and boil it half an Hour. When it is enough, untye the Cloth,
turn the Pudding out into your Difh, and pour melted Butter over it.

A Flour Pudding.

*Tp A K E a Quart of Milk, beat up eight Eggs, but four of the Whites, mix with them a quarter of
a Pint of the Milk, and ftir into that four large Spoonfuls of Flour, beat it well together, boil
fix bitter Almonds, in two Spoonfuls of Water, pouf the Water into the Eggs, blanch the Almonds,
and beat them fine in a Mortar ; then mix them in with half a large Nutmeg, and a Tea Spoonful of
Salt ; then mix in the reft of the Milk, flour your Cloth well, and. boil it an Hour, pour melted But¬
ter over it, and Sugar, if you like it, thrown all over. Obferve always in boiling Puddings, that the
Water boils before you put them into the Pot, and have ready, when they are boiled, a Pan of clean
cold Water, juft: give your Pudding one dipin, then untye the Cloth, and it will turn out, without
flicking to the Cloth.

A Batter Pudding.

Hp A K E a Quart of Milk, beat up fix Eggs, half the Whites, mix as above fix Spoonfuls
of Flour, a Tea Spoonful of Salt, and one of beaten Ginger ; then mix all together, and boil it
an Hour and quarter, pour melted Butter over it. You may put in eight Eggs, if you have Plenty for
Change, and half a Pound of Prunes, or Currans.

A Batter Pudding ’without Eggs.

QpA KEa Quart of Milk, mix fix Spoonfuls of Flour, with a little of the Milk firft, a TeaSpoon-
A ful of Salt, two Tea Spoonfuls of beaten Ginger, and two of the Tincture of Saffron ; theft mix

all together, and boil it an Hour. You may add Fruit, as you think proper.

A Grateful Pudding.

'“pJA KEa Pound of fine Flour, and a Pound of white Bread grated, take eight Eggs, but half the
A Whites, beat them up, and mix with them a Pint of new Milk, then ftir in the Bread and
Flour, and a Pound ofRaifins ftoned, and a Pound of Currans, half a Pound of Sugar, a little beaten
Ginger, mix all well together, and either bake or boil it. It will take three Quarters of an Hour’s

baking. Put Cream in inftead of Milk, if you have it, it will be an Addition to the Pudding.

The Art of Cookery , made Plain and Eafy.

icg

A Bread Pudding.

CU T off all the Cruft of a Penny white Loaf, and flice it thin into a Quart of new Milk, fet it over
a Chafindifh of Coals, till the Bread has (baked up all the Milk, then put in a Piece of Sweet
Butter, ftir it round, let it ftand till cold, or you may boil your Milk, and pour over your Bread,
md cover it up clofe, does full as well ; then take the Yolks of fix Eggs, the Whites of three, and beat
hem up, with a little Rofe- water, and Nutmeg, a little Salt, and Sugar, if you chufe it, mix all well
;ogether, and boil it half an Hour.

A Fine Bread Pudding.

•"p A K E all the Crumb of a ftale Penny-loaf, cut it thin, a Quart of Cream, fet it over a How
* Fire till it is fealding hot, then let it ftand till it is cold, beat up the Bread and Cream well too-e-
ther, grate in fome Nutmeg, take twelve bitter Almonds, boil them in two Spoonfuls of Water, pour
the Water to the Cream, and ftir it in, with a little Salt, fweeten it to your Palate, blanch the Al¬
monds, and beat them in a Mortar, with two Spoonfuls of Rofe or Orange-flower Water, till they
are a fine Pafte ; thsn mix them by degrees with the Cream, till they are well mixed in the Cream •
then take the Yolks of eight Eggs, the Whites of but four, beat them well, and mix them with your
Cream; then mix all well together. A Wooden Difhisb-ft to boil it in ; but if you boil it in a Cloth,
be fare to dip it in the hot Water, and flour it well, tye it loofe, and boil it half an Hour. Be fure
the Water boils when you put it in, and keeps boiling all the time. When it is enough, turn it into

your Dilh, melt Butter, and put in two or three Spoonfuls of White Wine or Sack, give it a boil, and
pour it over your Pudding ; then ftrew a good deal of fineSugarall over the Pudding and Difh, and fend
it to Table hot. New Milk will do, when you cannot get Cream ; you may for Change put in a
few Currans. , 9

An Ordinary Bread Pudding.

TAKE two Halfpenny Roles, flice them thin, Cruft and all, pour over them a Pint of new Milk
boiling hot, cover them clofe, let it ftand fome Hours to foak ; then beat it well with a little
melted Butter, and beat up the Yolks and Whites of two Eggs, beat all together well, with a little
Salt. Boil it half an Hour; when it is done, turn it into your Difh, pour melted Butter over it and
Sugar, fomejove a little Vinegar in the Butter. If your Roles are ftale and grated, they will do better;
You may bake it with a few Currans.

add a little Ginger

A Baked Bread Pudding.

AKE the Crumb of a Penny-loaf, as much Flour, the Yolks of four Eggs and two Whites, a
quarter of a Pound of Sugar, a Tea Spoonful of Ginger, half a Pound of Raifins ftoned, half a
Pound of Currans clean wafhed and picked, a little Salt ; mix firft the Bread and Flour, Ginger and
Salt and Sugar, then the Eggs, and then as much Milk as will make it like a good Batter, then the
Fruit, butter the Difh, and pour it in and bake it.

A Boiled Loaf.

A K E a Penny-loaf, pour over it half a Pint of Milk boiling hot, cover it clofe, let it ftand till"
it has foaked up the Milk, then tye it up in a Cloth, and boil it a quarter of an Hour. When it
is done, lay it in your Difh, and pour melted Butter over it, and throw Sugar all over, a Spoonful of
Wine, or Rofe-vvater, does as well in the Butter, or Juice of Seville Orange. A French Manchetdoes
beft ; but there are little Loaves made on purpofe for the Ufe. A French Role, or Oat-cake, dees
very well boiled thus.

To make a Chefnut Pudding.

pUT a Dozen and half of Cbefnuts in a Skillet, or Sauce-pan of Water, boil them a quarter of an
X Hour, then blanch and peel them, and beat them in a Marble Mortar, with a little Orange-flower
or Rofe- water, and Sack, till they are a fine thin Pafte; then beat up twelve Eggs with half the

Whites, and mix them well ; grate half a Nutmeg, and a little Salt, mix them with three Pints of

Cream, and half a Pound of melted Butter ; fweeten it to your Palate, and mix all together. Lay a

PufF-pafte all over the Difh, and pour in the Mixture, and bake it. When you can’t get Cream, take

“three Pints of Milk, beat up the Yolks of four Eggs, and ftir into the Milk, fet it over the Fire,
{firing it all the time, till it is fealding hot, then mix it in the room of the Cream.

A Fine Plain Baked Pudding.

'T1 AKE a Quart of Milk, and put fix Laurel-leaves into it. When it has boiled a little with fine
Hour, make it into a Hafty-pudding, with a little Salt, pretty thick; take it off the Fire, and
ftir in half a Pound of Butter, and a quarter of a Pound of Sugar, beat up twelve Fggs and half the.
Whites, ftir all well together, lay a PufF-pafte all over the Difh, and pour in your Stuff; Half an Hour
will bake it.

E e Te

The Art of Cookery , made Plain and Eajy.

I 10

T o make Pretty Little Cheefecurd Pudding.

TAKE a Gallon of Milk, and turn it with Runet, then drain all the Curd from the Whey, put
the Curd into a Mortar, and beat it with half a Pound of frefh Butter, till the Butter and Curd
are well mixed ; then beat fix Eggs, half the Whites, and ftrain them to the Curd, two Naples Biskets,
or half a Penny Role grated ; mix all thefe together, and fwceten to your Palate. Butter your Patty¬
pans, and fill them with the Ingredients. Bake them ; but don’t let your Oven be too hot ; when they
are done, turn them out into a Difh, cut Citron and Candied Orange-peel into little narrow Bits, about
an Inch long, and blanch Almonds cut in long Slips, flick them here and there on the 1 ops of the
Puddings, juft as you fancy ; pour melted Butter with a little Sack in it into the Dilh, and throw fine
Sugar all over the Puddings and Difh. They make a pretty Side-difh.

An Apricot Pudding.

pODDLE fix large Apricots very tender, break them very finall, fweeten them to your Tafte.
^ When they are cold, add fix Eggs, only two Whites well beat, mix them well together with a
Pint of good Cream, lay a Puff-pafte all over your Difh, and pour in your Ingredients^ Bake it half
an Hour ; don’t let the Oven be too hot ; when it is enough, throw a little fine Sugar all over it, and
fend it to Table hot.

The Ipfvvich Almond Pudding,

oTEEP fomewhat above three Ounces of the Crumb of white Bread fliced, in a Pint and half
^ of Cream, or gr2te the Bread, then beat half a Pound of blanched Almonds very fine, till
they are like a Pafte, with a little Orange-flower Water, beat up the Yolks of eight Eggs,
and the Whites of four, mix all well together, put in a quarter of a Pound of white Sugar, and ftir in
a little melted Butter about a quarter of a Pound, lay a Sheet of Puff-pafte at the Bottom of your Difh,
and pour in the Ingredients ; half an Hour will bake it.

A Vermicella Pudding.

T"1 A KE the Yolks of two Eggs, and mix it up with as much Flour as will make it pretty ftiff,
fo as you can roll it out very thin, like a thin Wafer ; and when it is fo dry as you can roll it up
together without breaking, roll it as clofe as you can ; then, with a fharp Knife, begin at one End,
and cut it as thin as you can, have fome Water boiling, with a little Salt in it, put in the Pafte, and
juft give it a boil for a Minute or two ; then throw it into a Sieve to drain ; then take a Pan, lay a
Layer of Vermicelly, and a Layer of Butter, and fo on. When it is cool, beat it up well together,
and melt the reft of the Butter, and pour on it ; beat it well (a Pound of Butter is enough, mix half
with the Pafte, and the other half melt) grate the Crumb of a Penny-loaf, and mix in; beat up ten
Eggs, and mix in a fmall Nutmeg grated, a Gill of Sack, or fome Rofe-water, a Tea Spoonful of
Salt, beat it all well together, and fweeten it, to your Palate ; grate a little Lemon-peel in, and dry
two large Blades of Mace, and beat them fine. You may, for Change, add a Pound of Currans nicely
wafhed and picked clean, butter the Pan or Difh you bake it in, and then pour in your Mixture. It
will take an Hour and half baking; but the Oven muft not be too hot : If you lay a good thin Cruft
round the Bottom of the Difh and Sides, it will be better.

Puddings for little Difhes.

Hp A K E a Pint of Cream, and boil it, and flit a Halfpenny-loaf, and pour the Cream hot over it,
and cover it clofe till it is cold ; then beat it fine, and grate in half a large Nutmeg, a quarter of
a Pound of Sugar, the Yolks of four Esgs, but two Whites well beat ; beat it all well together. With
the half of this fill four little wooden Difhes, colour one yellow with Saffron, one red with Cochineal,
green with the Juice of Spinage, and blue with Syrrup of Violets ; the reft mix, an Ounce of Sweet
Almonds blanched and beat fine, and fill a Difh. Your Difhes muft be fmall, and tye your Covers
over very clofe with Pack-thread. When your Pot boils, put them in, an Hour will boil them ; when
enough, turn them out in a Difh, the white One in the Middle, and the four coloured ones round.
When they are enough, melt fome frefh Butter, with a Glafs of Sack, and pour over, and throw
Sugar all over the Difh. The white Pudding Difh muft be of a larger Size than the reft ; and be fure
to butter your Difhes well before you put them in, and don’t fill them too full.

To make a Sweet-meat Padding.

D UT a thin Puff-pafte all over your Difh, then have candied Orange and Lemon-peel, and Citron,
of each an Ounce, flice them thin, and lay them all over the Bottom of your Difh, then beat eight
Yolks of Eggs, and two Whites, near half a Pound of Sugar, and half a Pound of melted Butter.
Beat all well together ; when the Oven is ready, pour it on your Sweetmeats ; an Hour or lefs will
bake it ; the Oven muft not be too hot.

3 Tff,

The Art of Cookery , made Plain and Eafy.

1 1 1

0 To make a fine Plain Pudding.

AK.E a Quart of Milk, put into it fix Laurel- leaves, boil it, then take out your Leaves, and ftir
in as much Flour as will make it a Hafty-pudding pretty thick ; take it off, and then ftir in half
a Pound of Butter, then a quarter of a Pound of Sugar, a fmall Nutmeg grated, and twelve Yolks
and fix Vyhites of Eggs well beaten ; mix all well together, butter a Difh, and put in your Stuff : A
little more than half an Hour will bake it.

To make a Ratafia Pudding:

TAKE a Quart of Cream, boil it v/ith four or five Laurel-leaves, then take them out, and break
in half a Pound of Naples Biskets, half a Pound of Butter, fome Sack, Nutmeg, and a little Salt.
Take it off the Fire, cover it up, when it is almoft cold, put in two Ounces of blanched Almonds beat
fine, and the Yolks of five Eggs. Mix all well together, and bake it in a moderate Oven half an
Hour ; fcrape Sugar on it as it goes into the Oven.

A Bread and Butter Pudding.

TA K E a Penny-loaf, and cut it into thin Slices of Bread and Butter, as you do for Tea. Butter
your Difh as you cut them, lay Slices. all over the Difh, then ftrew a few Currans, clean walhed
and picked, then a Row of Bread and Butter, then a few Currans, and fo on, till all your Bread and
Butter is in ; then take a Pint of Milk, beat up four Eggs, a little Salt, half a Nutmeg grated, mix all
together with Sugar to your Tafte. Pour this over the Bread, and bake it half an Hour. A Puff-
palte under does belt. You may put in two Spoonfuls of Rofe-water.

A Boiled Rice Pudding.

A V I N G got a quarter of a Pound of the Flour of Rice, put it over the Fire in a Pint of Milk,
and keep it ftirring conftantly, that it may not clod nor burn. When it is of a good Thicknefs,
take it off, and pour it into an earthen Pan ; ftir in half a Pound of Butter very fmooth, and half a
Pint of Cream or new Milk, fweeten it to your Palate, grate in half a Nutmeg, and the outward Rind
of a Lemon ; beat up the Yolks of fix Eggs, and two Whites, beat all well together, boil it either in
fmall China-bafons or wooden Bowls. When boiled, turn them in a Difh, and pour melted Butter
over them, with a little Sack, and throw Sugar all over.

A Cheap Rice Pudding.

Qp A K E a quarter of a Pound of Rice, and half a Pound of Raifins ftoned, and tye them in a

Cloth. Give the Rice a great deal of room to fwell, boil it two Hours ; when it is enough, turn

it into your Difh, and pour melted Butter and Sugar over it, with a little Nutmeg.

A Cheap Plain Rice Pudding.

np A K E a quarter of a Pound of Rice, tye it in a Cloth, but give room for fwelling ; boil it an

Hour, then take it up, untye it, and with a Spoon, ftir in a quarter of a Pound of Butter, grate

fome Nutmeg, and fweeten to your Tafte ; then tye it up clofe, and boil it another Hour ; then take
it up, turn it into your Difh, and pour melted Butter over it.

A Cheap Rice Pudding Baked.

nr A K E a quarter of a Pound of Rice, boil it in a Quart of new Milk, ftir it that it does not burn ;

when it begins to be thick, take it off, let it ftand till it is a little cool, then ftir in well a quarter
of a Pound of Butter, and Sugar to your Palate; grate a fmall Nutmeg, butter your Difh, and pour it
in, and bake it.

A Spinage Pudding.

np A KE a quarter of a Peck of Spinage, picked and wafhed clean, put it into a Sauce-pan, with a
A little Salt, cover it clofe, and when it is boiled juft tender, throw it into a Sieve to drain ; then
chop it with a Knife, beat up fix Eggs, and mix well with it half a Pint of Cream, and a ftale Role
grated fine, a little Nutmeg, and a quarter of a Pound of melted Butter ; ftir all well together, put it
into the Sauce-pan you boiled the Spinage in, and keep ftirring it all the time till it begins to thicken ;
then wet and flour your Cloth very well, tye it up, and boil it ai^Hour. When it is enough, turn it
into your Difh, and. pour melted Butter over it, ifid the Juice of a Seville (i range, if you like it ; as to
Sugar, you mull add, or let it alone, juft to vour Tafte. You may bake it ; but then you fhould put
in a Quarter of a Pound of Sugar. You may add Bisket in the room of Bread, if you like it better.

I 12

The Art of Cookery , made Plain and Eafy.

A Quaking Pudding.

'T' A K E a Pint of good Cream, fix Eggs, and half the Whites, beat them well, and mix with
the Cream ; grate a little Nutmeg in, add a little Salt, and a little Rofe-water, if it be agreeable,
grate in the Crumb of a Halfpenny Role, or a Spoonful of Flour, firft mixed with a little of the
Cream, or a Spoonful of the Flour of Rice, which you pleafe. Butter a Cloth well, and flour it, then
put in your Mixture, tye it, not tooclofe, and boil it half an Hour fall; befure the Water boils before
you put it in.

• A Cream Pudding.

'T* AK E a Quart of Cream, boil it with a Blade of Mace, and half a Nutmeg grated, let it cool,
A beat up eight Eggs, and three Whites, ftrain them well, mix a Spoonful of Flour with them, a
quarter of a Pound of Almonds blanched, and beat very fine, with a Spoonful of Orange-flower or
Rofe-water, mix with the Eggs, then by degrees mix in the Cream, beat all well together, take a
thick Cloth, wet it, and flour it well, pour in your Stuff, tye it clofe, and boil it half an Hour.-
Let the Water boil all the time faff ; when it is done, turn it into your Difh, and pour melted Butter
over, with a little Sack, and throw fine Sugar all over it.

A Prune Pudding.

'T' A K E a Quart of Milk, beat fix Eggs, half the Whites, with half a Pint of the Milk, and four
-*• Spoonfuls of P’lour, a little Salt, and two Spoonfuls of beaten Ginger ; then by degrees mix in all
the Milk, and a Pound of Prunes, tye it in a Cloth, and boil it an Hour, melt Butter and pour over
it. Damfons eat well done this way in room of Prunes.

A Spoonful Pudding.

'“p A K E a Spoonful of Flour, a Spoonful of Cream or Milk, an Egg, a little Nutmeg, Ginger, and
Salt, mix all together, and boil it in a little wooden Difh half an Hour. You may add a few
Currans.

An Apple Pudding. -•

A K E a good PufF-paft, role it out half an Inch thick, pare your Apples, and core them, enough
to fill the Cruft, and clofe it up, tye it in a Cloth, and boil it; if a fmall Pudding, two Hours ;
if a large one, three or four Hours. When it is enough, turn it into your Difh, cut a Piece of the
Cruft out of the Top, butter and fugar it to your Palate;. lay on the Cruft again, and fend it to
Table hot. A Pear Pudding make the fame way. And thus you may make a Damfon Pudding, or
any Sort of Plumbs, Apricots, Cherries, or Mulberries, and are very fine.

Eaft Dumplings.

Tj' I R S T make a light Dough as for Bread, with Flour, Water, Salt, and Yeaft, cover with a
* Cloth, and fet it before the Fire for half an Hour ; then have a Sauce-pan of Water on the Fire, and
when it boils, take the Dough, and make it into little round Balls, as big as a large Hen’s Egg ; then
flat them with your Hand, and put them into the boiling Water, a few Minutes boils them. Take
great Care they don’t fall to the Bottom of the Pot or Sauce-pan ; for then they will be heavy, and
be fure to keep the Water boiling all the time. When they are enough, take them up (which they
will be in ten Minutes or lefs) lay them in your Difh, and have melted Butter in a Cup. — As good a
way as any to fave Trouble, is to fend to the Baker’s for half a quartern of Dough (which will make a
great many) and then you have only the Trouble of boiling it.

Norfolk Dumplings.

A/T 1 X a good thick Batter, as for Pancakes, take half a Pint of Milk, two Eggs, a little Salt, and
make it into a Batter with Flour. Have ready a clean Sauce-pan of Water boiling, into which
drop this Batter. Be fure the Water boils/ faft, and two or three Minutes will boil them ; then throw
them into a Sieve to drain the Water away, then turn them into a Difh, and ftir a Lump of frefh
Butter into them, and eat them hot, they are very good.

Hard Dumplings.

TV/T IX Flour and Water, with a little Salt, like a Pafte, roll them in Balls, as big as a Turkey’s
. Egg, roll them in a little Flour, have the Water boiling, and throw them in the Water, half an
Hour will boil them. They are belt boiled with a good Piece of. Beef. You may add for Change a
few Currans, have melted Butter in a Cup. . 1 ( .-s .. . j. „ • : - • •

Another

The Art of Cookery, made Vlain and Eafy.

IJ3

Another Way to make Hard Dumplings.

U B into your Flour firft a good Piece of Butter, then make it like a Cruft for a Pye ; make them
up, and boil them as above.

Apple Dumplings.

MAKE a good Puff-pafte, pare fome large Apples, cut them in Quarters, and take out the Cores
very nicely ; take a Piece of Cruft, and roll it round, enough for one Apple ; if they are big,
they will not look pretty, fo roll the Cruft round each Apple, and make them round like a Ball, with
a little Flour in your Hand. Have a Pot of Water boiling, take a clean Cloth, dip it in the Warer,
and (hake Flour over it. Tye each Dumpling by itfelf, and put them in the Water boiling, which
keep boiling all the time ; and if your Cruft is light and good, and the Apples not too large, half an
Hour will boil them ; but if the Apples be large, they will take an Hour’s boiling. When they are
enough, take them up, and lay them in a Difh ; throw fine Sugar all over them, and fend them to
Table. Have good frefh Butter melted in a Cup, and fine beaten Sugar in a Saucer.

Another Way to make Apple Dumplings.

MAKE a good Puff-pafte, roll it out a little thicker than a Crown-piece, pare fome large Apples,
and roll every Apple in a Piece of this Pafte, tye them clofe in a Cloth feparate, boil them an
Hour, cut a little Piece of the Top off, and take out the Core, take a Tea Spoonful of Lemon-peel,
fhread as fine as poffible, juft give it a boil in two Spoonfuls of R.ofeor Orange-flower Water. In each
Dumpling put a Tea Spoonful of this Liquor, and fweeten the Apple with fine Sugar, and pour in fome
melted Butter, and lay on your Piece of Cruft again. Lay them in your Difh, and throw fine Sugar
all over them.

To make a Cheefecurd Florendine.

TAKE two Pounds of Cheefecurd, break it all to Pieces with your Hand, a Pound of blanched
Almonds finely pounded, with a little Rofe-water, half a Pound of Currans, clean wafhed and
picked, a little Sugar to your Palate, fome ftewed Spinage cut fmall ; mix all well together, lay a
Puff-pafte in your Difh, put in your Ingredients, cover it with a thin Cruft rolled, and laid a-crofs,
and bake it in a moderate Oven half an Hour. As to the Top-Cruft lay it in what Shape you pleafe,
either rolled or marked with an Iron on purpofe.

A Florendine of Oranges or Apples.

GE T half a Dozen Seville Oranges, fave the Juice, take out the Pulp, lay them in Water twenty-
four Hours, fhift them three or four times, then boil'them in three or four Waters; then drain them
from the Water, put to them a Pound of Sugar, and their Juice, boil them to a Syrup, take great care
they don’t ftick to the Pan you do them in, and fet them by for Ufe. When you ufe them, lay a
Puff-pafte all over the Difh, boil ten Pippins pared, quartered, and cored in a little Water and Sugar,
and Ilice two of the Oranges, and mix with the Pippins in the Difh ; bake it in a flow Oven with Cruft
as above. Or juft bake the Cruft, and then lay in the Ingredients.

An Artichoke Pye.

T) O I L twelve Artichokes, take off all the Leaves and Choke, and take the Bottoms clear from
-*-* the Stalk, make a good Puff-pafte Cruft, lay a quarter of a Pound of good frefh Butter all over
the Bottom of your Pye ; then lay a Row of Artichokes, ftrew a little Pepper, Salt, and beaten Mace
over them, then another Row, and ftrew the reft of your Spice over them, put in a quarter of a Pound
more of Butter in little Bits, take half an Ounce of Truffles and Morells, boil them in a quarter of
u Pint of Water, pour the Water into the Pye, cut the Truffles and Morells very fmall, throw all over
the Pye ; then have ready twelve Eggs boiled hard, take only the hard Yolks, lay them all over the Pye,
pour in a Gill of White Wine, cover your Pye and bake il^ When the Cruft A done, the Pye is
enough. Four large Blades of Mace, and twelve Pepper-corns well beat will do, with a Tea Spoonful
of Salt.

A Sweet Egg Pye.

Tiif A K E a good Cruft, cover your Difh with it, then have ready twelve" Eggs boiled hard, cut them
^ in Slices, and lay them in your Pye; throw half a Pound of Currans, clean wafhed and picked,
all over the Eggs ; then beat up four Eggs well, and mix with half a Pint of White Wine, grate in a
fmall Nutmeg, make it pretty fweet with Sugar. You are to mind to lay a quarter of a Pound of
Butter between the Eggs, then pour in your Wine and Eggs, and cover your Pye. Bake it half an
Hour, or till the Cruft is done.

A Potatoe Pye.

n OI L three Pounds of Potatoes, and peel them, make a good Cruft, and lay in your Difh ; lay at
the Bottom half a Pound of Butter, then lay in your Potatoes, throw oyer them three Tea Spoon-

F f fuls

1 14 The Art of Cookery i made Plain and Eafy.

fuls of Salt, and a fmall Nutmeg grated all over, fix Eggs boiled hard and chopped fine, throw all ever,
a Tea Spoonful of Pepper ftrewed all over, then half a Pint of White Wine. Cover your Pye, and
bake it half an Hour, or till the Cruft is enough.

An Onion Pye.

WASH, and pare fome Potatoes, and cut them in Slices, pepl fome Onions, cut them in Slices,
pare fome Apples and flice them, make a good Cruft, cover your Difh, lay a quarter of a Pound
of Butter all over, take a quarter of an Ounce of Mace beat fine, a Nutmeg grated, a Tea Spoonful of
beaten Pepper, three Tea Spoonfuls of Salt, mix all together, ftrew fome over the Butter, lay a Layer
ofPotatoes, a Layer of Onion, a Layer of Apple, and a Layer of Eggs, and fo on, till you have filled
your Pye, ftrewing a little of the Seafoning between each Layer, and a quarter of a Pound of Butter
in Bits, and fix Spoonfuls of Water. Clofe your Pye, and bake it an Hour and half: A Pound of
Potatoes, a Pound of Onion, a Pound of Apples, and twelve Eggs will do.

Orangeado Pye.

TV/T A K E a good Cruft, lay it over your Difh, take two Oranges, boil them with two Lemons till
tender in four or five Quarts of Water. In the laft Water, which there muft be about a Pint
of, add a Pound of Loaf-fugar, boil it, take them out and flice them into your Pye, then pare twelve
Pippins, core them, and give them one boil in the Syrup ; lay them all over the Orange and Lemon,
pour in the Syrup, and pour on them fome Orangeado Syrup. Cover your Pye, and bake it in a
flow Oven half an Hour.

A Skirrit Pye.

/T' AKE your Skirrits and boil them tender, peel them, flice them, fill your Pye, and take to half a
*“• Pint of Cream the Yolk of an Egg, beat fine with a little Nutmeg, a little beaten Mace, and a
little Salt; beat all together well, with a quarter of a Pound of frefh Butter melted, then pour in as
much as your Difti will hold, put on the Top cruft, and bake it half an Hour. You may put in fome
hard Yolks of Eggs ; if you cannot get Cream, put in Milk ; but Cream is beft. About two Pound
of the Root will do.

An Apple Pye.

XT A K E a good Puff-pafte Cruft, lay fome round the Sides of the Difh, pare and quarter your
-*-*-*• Apples, and take out the Cores, lay a Row of Apples thick, throw in half your Sugar you defign
for your Pye, mince a little Lemon-peel fine, throw over and fqueeze a little Lemon over them, then
a few Cloves, here and there one, then the reft of your Apples, and the reft of your Sugar. You muft
fweeten to your Palate, and fqueeze a little more Lemon ; boil the Peeling of the Apples, and the Cores
in fome fair Water, with a Blade of Mace, till it is very good ; ftrain it and boil the Syrup with a little
Sugar, till there is but very little and good, pour it into your Pye, and put on your Upper-cruft, and
bake it. You may put in a little Quince and Marmalate, if you pleafe.

Thus make a Pear-pye ; but don’t put in any Qiince. You may butter them when they come out
of the Oven ; or beat up the Yolks of two Eggs, and half a Pint of Cream, with a little Nutmeg,
fweetned with Sugar, and take off the Lid, and pour in the Cream. Cut the Cruft in little three-
corner Pieces, and ftick about the Pye, and fend it to Table.

To make a Cherry Pye.

TV/T AK E a good Cruft, lay a little round the Sides of your Difti, throw Sugar at the Bottom, and
lay in your Fruit and Sugar at Top. A few red Currans does well with them ; put on your Lid,
and bake in a flack Oven.

Make a Plumb Pye the fame way, and a Goofeberry Pye. If you would have it red, let it ftand a
good while in the Oven, after the Bread is drawn. A Cuftard is very good with the Goofeberry Pye.

A Salt-Fifli Pye.

E T a Side of Salt-Fifli, lay it in Water all Night, next Morning put it over the Fire in a Pan
of Water till it is tender, drain it, and lay it on the Dreffer, take off all the Skin, and pick the
Meat clean from the Bones,' mince it fmall, then take the Crumb of two French Roles, cut in Slices,
and boiled up with a Quart of new Milk, break your Bread very fine with a Spoon, put to it your
minced Salt Fifti, a Pound of melted Butter, two Spoonfuls of minced Parfley, half a N utmeg grated,
a little beaten Pepper, and three Tea Spoonfuls of Muftard ; mix all well together, make a good Cruft,
and lay all over your Difti, and cover it up. Bake it an Hour.

The Art of Cookery , made Plain and Eafy.

A Carp Pye.

TAKE a large Carp, fcale, wafh, and gut it clean; take an Eel, boil it juft a little tender, pick
off all the Meat, and mince it fine, with an- equal Quantity of Crumbs of Bread, a few Sweet
Herbs, a little Lemon-peel cut fine, a little Pepper, Salt, and grated Nutmeg, an Anchovy, half a
Pint of Oyfters parboiled, and chopped fine, the Yolks of three hard Eggs cut fmall, roll it up with a
quarter of a Pound of Butter, and fill the Belly of the Carp. Make a good Cruft, cover the Difh, and
lay in your Carp ; fave the Liquor you boil your Eel in, and put in the Bones of the Eel, and boil them
with a little Mace, whole Pepper, an Onion, fume Sweet Herbs, and an Anchovy. Boil it till there is
about half a Pint, ftrain it, and add to it a quarter of a Pint of White Wine, and a Lump of Butter
mixed in a very little Flour ; boil it up, and pour into your Pye. Put on the Lid, and bake it an
Hour in a quick Oven : If there be any Force-meat left after filling the Belly, make Balls of it, and put
into the Pye. If you have not Liquor enough, boil a few fmall Eels to make enough to fill your Difh.

A Soal Pye.

MAKE a good Cruft, cover your Difh, boil two Pounds of Eels tender, pick all the Flefh clean
from the Bones, throw the Bones into the Liquor you boil the Eel in, with a little Mace, and
Salt, till it is very good, and about a quarter of a Pint, then ftrain it. In the mean time cut the Flefh
of your Eel fine, with a little Lemon-peel thread fine, a little Salt, Pepper, and Nutmeg, a few
Crumbs of Bread, and chopped Parfley, and an Anchovy ; melt a quarter of a Pound of Butter, and
mix with it, then lay it in the Difh, cut the Flefh of a Pair of large Soals, or three Pair of very fmall
ones clean from the Bones and Fins, lay it on the Force-meat, and pour in the Broth of the Eels you
boiled. Put the Lid of the Pve cn, and bake it ; you fhould boil the Bones of the Soals with the Eel
Bones, to make it good. If you boil the Soal Bones with one or two little Eels, without the Force¬
meat your Pye will be very good. And thus you may do a Turbutt.

An Eel Pye.

TV/T A K E a good Cruft, clean, gut, and wafh your Eels very well, then cut them in Pieces half as
■*■*•*• long as your Finger ; feafon them with Pepper, Salt, and a little beaten Mace to your Palate,
either high or low. Fill your Difh with Eels, and put as much Water as the Difh will well hold; put
on your Cover, and bake them well.

A Flounder Pye.

GE T fome Flounders, wafh them clean, dry them in a Cloth, juft boil them, cut oft* the Meat
clean from the Bones, lay a good Cruft over your Difh, and lay a little frefh Butter at the Bottom,
and on that the Fifh ; feafon them with Pepper, and Salt to your Mind. Boil the Bones in the Wa¬
ter your Fifh was boiled in, with a little Bit of Horfe-reddifh, a little Parfley, and a very little Bit of
Lemon-peel, and a Cruft of Bread. Boil it till there is juft enough Liquor for the Pye; then ftrain it,
and put it into your Pye ; put on the Top-cruft, and bake it.

A Herring Pye,

C C A L E, gut, and wafh them very clean, cut off the Heads, Fins, and Tails. Make a good
^ Cruft, cover your Difh, then feafon your Herrings with beaten Mace, Pepper, and Salt ; put a
little Butter in the Bottom of your Difh, then a Row of Herrings ; pare fome Apples, and cut them
in thin Slices all over, then peel fome Onions, and cut them in Slices all over thick, lay a little Butter
on the Top, putin a little Water, lay on the Lid, and bake it well.

-^Salmon P^e.

A KE a good Cruft, cleanfe a Piece of Salmon well, feafon it with Salt, Mace, and Nutmeg,
-l-*-*- lay a little Piece of Butter at the Bottom of the Difh, and lay your Salmon in. Melt Butter ac¬
cording to your Pye ; take a Lobfter, boil it, pick out all the Flefh, chop it fmall, bruife the Body,
mix it well with the Butter, which muft be very good ; pour it over your Salmon, put on the Lid,
and bake it well.

A Lobfter Pye.

TV /I A KE a good Cruft, boil two Lobfters, take out the Tails, cut them in two, take out the Gut,
cut each Tail in four Pieces, and lay them in the Difh. Take the Bodies, bruife them well with
the Claws, and pck out all the reft of the Meat; chop it all together, feafon it with Pepper Salt, and
two or three Spoonfuls of Vinegar, melt half a Pound of Butter, ftir all together, with the Crumb of a
Halfpenny Role, rubbed in a clean Cloth fmall, lay it over the Tails, put on your Cover, and bake it
in a How Oven.

The Art of Cookery , made Plain and Eafy.

^Mufcle Pye.

A/T A K E a good Cruft, lay it all over the Dilh, walh your Mufcles clean in feveral Waters, then
•*■*■*■ put them in a deep Stew-pan, cover them, and let them flew, till they are all open, pick them
out, and fee there be no Crabs under the Tongue ; put them in a Sauce-pan, with two or three Blades
of Mace, ftrain the Liquor juft enough to cover them, a good Piece of Butter, and a few Crumbs of
Bread ; ftew them a few Minutes, fill your Pye, and put on the Lid, and bake it half an Hour. So
you may make an Oyfter Pye.

Lent Mince Pies.

C I X Eggs boiled hard chopped fine, twelve Pippins pared and chopped fmall, a Pound of Raifins of the
^ Sun ftoned, and chopped fine, a Pound of Currans wafhed, picked, and rubbed clean, a large Spoon¬
ful of fine Sugar beat fine, an Ounce of Citron, an Ounce of candied Orange, both cut fine, a
quarter of an Ounce of Mace and Cloves, beat fine, and a large Nutmeg beat fine ; mix all toge¬
ther with a Gill of Brandy, and a Gill of Sack. Make your Cruft good, and bake it in a flack Oven.
When you make your Pye, fqueeze in the Juice of a Seville Orange, and a Glafs of Red Wine.

To Collar Salmon.

'■jp A K E a Side of Salmon, cut off about a Handful of the Tail, wafh your large Piece very well,
and dry it with a clean Cloth, then wafh it over with Yolks of Eggs, then make Force-meat with
that you cut off the Tail ; but takeoff the Skin, and put to it a Handful of parboiled Oyfters, a Tail
or two of Lobfters, the Yolks of three or four Eggs boiled hard, fix Anchovies, a Handful of Sweet
Herbs chopped fmall, a little Salt, Cloves, Mace, Nutmeg, Pepper beat fine, and grated Bread ;
work all thefe together into a Body, with the Yolks of Eggs, and lay it all over the flefhy Part, and a
little more Pepper and Salt over the Salmon ; fo role it up into a Collar, and bind it with broad Tape,
then boil it in Water, Salt, and Vinegar ; but let the Liquor boil firft, then put in your Collars, a
Bunch of Sweet Herbs, fliced Ginger and Nutmeg. Let it boil, but not too faft ; it will take near
two Hours boiling ; and when it is enough, take it up into your Soufing-pan, and when the Pickle is
cold, put it to your Salmon, and let it ftand in it till ufed ; or otherwife you may pot it. Fill it up with
clarified Butter, as you pot Fowls ; that Way will keep longeft.

To Collar Eels.

/T' A K E your Eel and cut it open, take out the Bones, and cut off the Head' and Tail, and lay
the Eel fiat on the Dreffer, and fhread fome Sage as fine as poffible, and mix it with black Pepper
beat, grated Nutmeg and Salt, and lay it all over the Eel, and role it up hard in little Cloths, and tye
both Ends tight ; then fet over the Fire fome Water, with Pepper and Salt, five or fix Cloves, three
or four Blades of Mace, a Bay-leaf or two, boil it Bones, Head, and Tail well together ; then take
out your Heads and Tails, and put in your Eels, and let them boil till they are tender ; then take
them out and boil the Liquor longer, till you think there is enough to cover them. Take it off, and
when cold, pour it over the Eels, and cover it clofe ; don’t takeoff the Cloths till you ufe them.

T i Pickle or Bake Herrings.

cCALE and wafh them clean, cut off the Heads, take out the Rows, or wafh them clean*
^ and put them in again juft as you like ; feafon them with a little Mace and Cloves beat,
a very little beaten Pepper and Salt, lay them in a deep Pan, lay two or three Bay-leaves between
each Lay ; then put in half Vinegar and half Water, or rap Vinegar. Cover it clofe with a brown
Paper, fend it to the Oven to bake ; let it ftand till cold, then pour off that Pickle, and put frefli Vi¬
negar and Water, and fend them to the Oven again to bake. Thus do Sprats ; but don’t bake them
the fecond time. Some ufe only All-fpice, but that is not fo good.

To Pickle or Bake Mackrel, to keep all the Tear.

GU T them, cut off their Heads, cut them open, dry them very well with a clean Cloth,
take a Pan which they will lye cleverly in, lay a few Bay-leaves at the Bottom, rub the Bone
with a little Bay Salt beat fine, take a little beaten Mace, a few Cloves beat fine, black and
white Pepper beat fine; mix a little Salt, rub them infide and out with the Spice, lay them in
the Pan, and between every Lay of the Mackrel put a few Bay-leaves ; then cover them with Vine¬
gar, tye them down clofe with brown Paper, put them into a flow Oven they will take a good while
doing ; when they are enough, uncover them, and let them ftand til! cold, then pour away all that
Vinegar, and put as much good Vinegar as will cover them, and put in an Onion ftuck with Gloves.
Send them to the Oven again, and let them ftand two Hours in a very flow Oven, they will keep all the
Year ; but you muft not put in your Hands to take out the Mackrel, if you can avoid it, but take a
Slice to take them out with. The great Bones of the Mackrel taken out and broiled, is a pretty little
Plate to fill up a Corner of a Table.

r«

The Art of Cookery , made Plain and Eaff

117

To Soufe Mackrel.

yOU muft wadi them clean, gut them, and boil them in Salt and Water till they are enouah ;
* take them out, lay them in a clean Pan, cover them with the Liquor, add a little Vinegar ; and
when you fend them to Table, lay Fennel over them.

To Pot a Lobfter.

fT' A K E a live Lobfter, boil it in Salt and Water, peg it that no Water gets in ; when it is cold,
pick out all the Flefh and Body, take out the Gut, beat it in a Mortar fine, and feafon it with
beaten Mace, grated Nutmeg, Pepper and Salt, mix all together, melt a little Piece of Butter,
as big as a large Wallnut, mix it with the Lobfter as you are beating it ; when it is beat to a Pafte, put
it into your Potting-pot, and put it down as clofe and hard as you can, then fet fome frefh Butter in a
deep broad Pan before the Fire, and when it is all melted, takeoff the Skim at Top, if any, and pour
the clear Butter over the Meat as thick as a Crown-piece. The Whey and Churn-milk will fettle at
the Bottom of the Pan ; but take great Care none of that goes in, and always let your Butter be very
good, or you will fpoil all. Or only put the Tails, laying them as clofe together as you can, and
pour the Butter over them. You mud be fure to let the Lobfter be well boiled.

To Pot Eels.

'"pAKE a large Eel, skin it, cleanfe it, and wafh it very clean, dry it in a Cloth, cut it into Pieces as
lone as your Finger, feafon them with a little beaten Mace and Nutmeg, Pepper, Salt, and a little
Salprunella beat fine ; lay them in a Pan, and pour as much good Butter over them, as will cover them
clarified as above. They muft be baked half an Hour in a quick Oven ; if a flow Oven, longer, till
they are enough. With a Fork take them out, and lay them on a coarfe Cloth to drain. When they
are quite cold, feafon them again with the fame Seafonir.g, lay them in the Pot clofe, and take off the
Butter they were baked in clear from the Gravy of the Fifh, and fet in a Difh before the Fire. When
it is melted, pour the clear Butter over the Eels, and let them be covered with the Butter. As to the
baking, you muft judge by the Largenefs of the Eel.

In the fame manner you may pot what you pleafe. You may bone your Eels, if you chufe it ;
but then don’t put in any Salprunella.

To Pot Lampreys.

pKIN them, and cleanfe them with Salt, and then wipe them dry ; beat fome black Pepper, Mace,
and Cloves, mix them with Salt, and feafon them; lay them in a Pan, and cover them with good
clarified Butter ; bake them an Hour, order them as the Eels, only let them be well feafoned, and one
will be enough fora Pot. You muft feafon them well, and let your Butter be good, they will keep a
long time.

To Pot Charrs.

AFTER having cleanfed them, cut off the Fins, Tails, and Heads, then lay them in Rows in a
long Baking- pan j cover them with Butter, and order them as above.

To Pot a Pike.

XT O U muft fcale it, cut off the Head, fplit it and take out the Chine-Bone, then ftrew all over the
* Jnfide fome Bay-falt and Pepper, roll it up round, and lay it in a Pot. Cover it, and bake it one
Hour ; then take it out and lay it on a coarfe Cloth to drain, when it is cold, put it into your Pot, and
cover it with clarified Butter.

To Pot Salmon.

rT1 A K E a Piece of frefh Salmon, fcale it, and wipe it clean (let your Piece, or Pieces, be as big
as will lye cleverly in your Pot) feafon it with Jamaica Pepper, black Pepper, Mace and Cloves
beat fine, mixed with Salt, a little Salprunella beat fine, and rub the Bone with ; feafon with a little
of the Spice, pour clarified Butter over it, and bake it well ; then take it out carefully, and lay it to
drain ; wnen cold, feafon it well, lay it in your Pot clofe, and cover it with clarified Butter as above.

Thus you may do Carp, Tench, Trout, and feveral Sorts of Fifh.

Another Way to Pot a Salmon.

O C ALE, and clean your Salmon down the Back, and dry it well, and cut it as near the Shape of
^ your Pot as you can, take two Nutmegs, an Ounce of Mace and Cloves beaten, half an Ounce of
white Pepper, an Ounce of Salt, take out all the Bones, and cut off the Jole below the Fins, cut off
the Tail, feafon the fcaly Side firft, and lay that at the Bottom of the Pot, then rub the Seasoning on
the other Side, cover it with a Difh, and let it ftand all Night, It muft be put double, and the fcaly

G g Side

'u8 * The Art of Cookery , made Plain and Eafy.

Side, Top and Bottom ; put Butter Bottom and Top, and cover the Pot with fome ft iff coarfe Pafte :
Three Hours will bake it, if alargeFifh ; if a fmall one, two Hours ; and when it comes out of the
Oven, let it ftand half an Hour ; then uncover it, and raife it up at one End, that the Gravy may run
out ; then put a Trencher and a Weight on it, to prefs out the Gravy. When the Butter is cold, take
it out clear from the Gravy, add fome more to it, put it in a Pan before the Fire ; when it is melted,
pour it over the Salmon; when it is bold, paper it up. As to the feafoning of thefe things, it mull be
according to your Palate, more or lefs.

CHAP. X.

JAireBions for the SICK.

I don’t pretend to meddle here in the Phyfical Way , but a few Directions for the
Cook or Nurfe , I prefume will not be improper to make fuch Diet, &c. as the
Doctor (hall order.

To make Mutton Broth.

pT' AKE a Pound of a Loin of Mutton, take off the Fat, put to it one Quart of Water, let it boil
and skim it well, then put in a good Piece of Upper-cruft of Bread, and one large Blade of Mace.
Cover it clofe, and let it boil flowly an Hour ; don’t ftir it, but pour the Broth clear off ; feafon it
with a little Salt, and the Mutton will be fit to eat. If you boil Turnips, don’t boil them in the
Broth, but by themfelves in another Sauce-pan.

To boil a Scragg ofVe al.

C ET on the Scragg in a clean Sauce-pan ; to each Pound of Veal, put a Quart of Water, skim it
^ very clean, then put in a good Piece of Upper-cruft, a Blade of Mace to each Pound, a little Parfley
tied with a Thread, cover it clofe, and let it boil very foftly two Hours, and both Broth and Meat
•will be fit to eat.

Beef or Mutton Broth for very weak People , who take but little Nourifment .

AKE a Pound of Beef, or Mutton, or both together, to a Pound put two Quarts of Water,
firft skin the Meat, and take off all the Fat, and cut it into little Pieces, boil it till it comes to a
quarter of a Pint; feafon it with a very little Corn of Salt, skim off all the Fat, and give a Spoonful
of this Broth at a time; to very weak People half a Spoonful is enough ; to fome a Tea Spoonful at a
time 3 others a Tea-cup full. There is greater Nourifhment from this than any thing elfe.

To make Beef Drink, which is ordered for weak People.

A K E a Pound of lean Beaf, take off all the Fat and Skin, cut it into Pieces, put it into a Gallon
of Water, with the Under-cruft of a Penny-loaf, and a very Jittle Salt, let it boil tiil it comes to
two Quarts; then ftrain it off, and it is a very hearty Drink.

Pork Broth.

/T“' AKE two Pounds of young Pork, take off the Skin and Fat, boil it in a Gallon of Water
with a Turnip, and a very little Corn of Salt; let it boil till it comes to'two Quarts, then ftrain
it off, and let it ftand till cold. Take off the Fat, and leave the Settling at the Bottom of the Pan,

an Flour before Breakfaft ; -,and at Noon, if the Stomach

and drink half a Pint in the Morning failing,

will bear it.

V -

To boil a Chicken.

T ET your Sauce-pan be very clean and nice, and when the Water boils, put in your Chicken,
which muft be very nicely picked and clean, and laid in cold Water a quarter of an Hour before it
is boiled ; then take it up out of the Water boiling, and lay it in a Pewter-difh. Save all the Liquor
that runs from it in the Difh, cut up your Chicken all in Joints in the Difh ; then bruife the Liver
very fine, add a little boiled Parfley chopped very fine, and a very little Salt, and a very little grated
Nutmeg; mix it all well together, with two Spoonfuls of the Liquor of the Fowl, then pour it into
the Difh with the reft of the Liquor in the Difh. If there is not Liquor enough, take two or three
Spoonfuls of the Liquor it was boiled in; then dap another Difh over it, and fet it over a Chafindifti
of hot Coals five or fix Minutes, and carry it to Table hot, with the Cover on. This is better than
Butter, and lighter for the Stomach ; though fome chufe it only with the Liquor, and no Parfley, nor
Liver, or any thing elfe ; but that is according to different Palates. If it is for a very weak Perfon, take

i off"

The Art of Cookery , made Plain and Eafy. I j g

off the Skin of the Chicken before you fet it on the Chafindifh. If you roaft it, make nothing but
Bread- fauce, and that is lighter than any Sauce you can make for a weak Stomach.

Thus you may drefs a Rabbit, only bruife but a little Piece of the Liver.

To boil Pigeons.

LE T you Pigeons be cleaned, walhed, drawn, and skined, boil them in Milk and Water ten Mi¬
nutes, and pour over them Sauce made thus: Take the Livers parboiled, and bruife them fine,
with as much Parfley boiled and chopped fine ; melt fome Butter, and mix a little with the Liver and
Parfley firft, then mix altogether, and pour over the Pigeons.

To boil a Partridge, or any other Wild Fo wl. ■

WJ HEN your Water boils, put in your Partridge, let it boil ten Minutes, then take it up into a
Pewter-plate, and cut it in two, laying the Infides next the Plate, and have ready fome Bread-
Sauce made thus : Take the Crumb of( a Halfpenny Role, or thereabouts, and boil it in half a Pint of
Water, with a Blade of Mace ; let it boil two or three Minutes, then pour away mod of the Water,
and beat it up with a little Piece of nice Butter, a little Salt, and pour it over the Partridge. Clap a
Cover over it, and fet it over a Chafindifh of Coals four or five Minutes, and fend it away hot covered
clofe.

Thus you may drefs any Sort of Wild Fowl, only boiling it more or lefs according to the Bignefs.
Ducks, take oft’ the Skins before you pour the Bread-Sauce over them ; and if you roaft them, lay
Bread-Sauce under them. It is lighter than Gravy for weak Stomachs.

To boil a Plaife or Flounder.

E T your Water boil, throw fome Salt in, then put in your Fifh, boil it till you think it is
enough, then take it out of the Water in a Slice to drain, take two Spoonfuls of the Liquor, with
a little Salt, and a little grated Nutmeg, and beat up a Yolk of an Egg very well; with the Liquor,
and ftir in the Egg, beat it well together, with a Knife carefully flice away all the little Bones round
the Fifh, then pour the Sauce over it, and fet it over a Chafindifh of Coals for a Minute, then fend it
hot away. Or in the room of this Sauce, add melted Butter in a Cup.

To mince Veal or Chicken, for the Sick, or Weak People.

"jV/T I NCE a Chicken or Veal very fine, taking off the Skin ; juft boil as much Water as will moiften
it, and no more, with a very little Salt, grate a very little Nutmeg, throw a little Flour over it,
and when the Water boils putin the Meat. Keep (ha king it about over the' Fire a Minute ; then have
ready two or three very thin Sippets, toafted nice and brown; laid in the Plate, and pour the Mince¬
meat over it.

To pull a Chicken for the Sick.

,~p A K E as much cold Chicken as you think proper, take off the Skin, pull the Meat into littte
-*• Bits as thick as a Quil ; then take the Bones, bod them with a little Salt till they are good, ftrain
it, and take a Spoonful of the Liquor, a Spoonful of Milk, a little Bit of Butter, as big as a large Nut¬
meg rolled in Flour, a little chopped Parfley, as much as will lye on a Sixpence, a little Salt if wanted.
This will be enough for half a fmall Chicken ; put all together into the Sauce-pan, and keep fhaking
it, till it is thick, then pour it into a hot Plate.

Chicken Broth.

/~pA K E an old Cock, or large Fowl, flea it, and pick off all the Fat, and break it all to Pieces
with aRolling-pin, put it into two Quarts of Water, with a good Cruft of Bread, and a Blade
of Mace. Let it boil foftly, till it is as good as you would have it. If you do it as it fhould be done
it will take five or fix Hours doing, then pour it off, and put a Quart more of boiling Water,
and cover it clofe. Let it boil foftly till it is good, then ftrain it off, feafon with a very little Salt.
When you boil a Chicken, fave the Liquor, and when the Meat is eat, take the Bones, break them

and put to the Liquor you boiled the
boil till it is good, then ftrain it off.

Chicken, with a Blade of Mace, and a Cruft of Bread ; let it

A K E a Cock, or large Fowl,
Water, with a Cruft of Bread.

Chicken Water.

fle it, and bruife it with a Ham mer, put
Let it boil half away, then ftrain it off,

it into a Gallon of

To make White Caudle.

r I ' AK E two Quarts of Water, mix in four Spoonfuls of Oatmeal, a Blade or two of Mace, a
Piece of Lemon-peel, let it bod, keep ftirringofit often. Let it boil about a quarter of an Flour ;
but take care it does not boil over; then ftrain it through a coarfe Sieve ; when you ufe it; fv/eeten it
to your Palate, grate in a little Nutmeg; and what Wine is proper ; and if it is not for a nek Perfon,
queeze in the Juice of a Lemon. * To

J20

The Art of Cookery , made Plain and Eafy.

To make Brown Caudle.

BO 1 L the Gruel as above, with fix Spoonfuls of Oatmeal, and {train it ; then add a Quart of good
Ale not bitter, boil it, and fweeten it to your Palate, and add half a Pint of White Wine. When

you don’t put White Wine,

i your

let it be half Ale.

To make Water Gruel.

^AKE a Pint of Water, and a large Spoonful of Oatmeal, ftir it together, let it boil up three or
-*■ four times, ftirring it often. Don’t let it boil over, then (train it through a Sieve, fait it to your
Palate, put in a good Piece of frefh Butter, brue it with a Spoon till the Butter is all melted, and it
will be fine and fmooth, and very good. Some love a little Pepper in it.

To make Panado.

A K E a Quart of Water, in a nice clean Sauce-pan, a Blade of Mace, a large Piece of Crumb of
Bread, let it boil two Minutes, then take out the Bread, and bruife it in a Bafon very fine, mix
as much Water as will make it as thick as you would have it, the reft pour away, and fweeten to your
Palate. Put in a Piece of Butter as big as a Wallnut *, don’t put in any Wine, it fpoils it j you may
grate in a little Nutmeg. This is hearty and good Diet for fick People.

To boil Sego.

T) U T a large Spoonful of Sego into three quarters of a Pint of Water, ftir it, and boil it foftly, till
it is as thick as you would have it, then put in Wine and Sugar, with a little Nutmeg to your
Palate.

To boil Salup.

T T is a hard Stone ground to Powder, and generally fold for one Shilling an Ounce, take a large Tea
Spoonful of the Powder, and put it into a Pint of boiling Water, keep ftirring it till it is like a fine
Jelly i then put Wine and Sugar to your Palate, and Lemon if it will agree.

To make Ifinglafs Jelly.

A K E a Quart of Water, one Ounce of Ifinglafs, half an Ounce of Cloves, boil them to a Pint,
then {train it upon a Pound of Loaf-fugar, and when cold fweeten your Tea with it. You make
the Jelly as above, and leave out the Cloves, and fweeten to your Palate, and add a little Wine. All
other Jellies you have in another Chapter.

To make the Pectoral Drink.

Qp A K E a Gallon of Water, and half a Pound of Pearl-Barley, boil it with a quarter of a Pound
of Figs fplit, and a Pennyworth of Liquorifli fliced to Pieces, a quarter of a Pound ofRaifins of
the Sun ftoned ; boil all together till half is wafted, then ftrain it off. This is ordered in the Meafels,
and feveral other Diforders, for a Drink.

Buttered Water, or what the Germans call Egg-Soop, and are very fond of it for

Supper, you have it in the Chapter for Lent.

pp A K E a Pint of Water, beat up the Yolk of an Egg with the Water, and put in a little Piece of
Butter as big as a fmall Wallnut, two or three Nobs of Sugar, keep ftirring it all, the time it is on
the Fire. When it begins to boil, bruife it between the Sauce-pan and a Mug, till it is fmooth, and
has a great Froth, then it is fit to drink. This is ordered in a Cold, or where Egg will agree with the
Stomach.

Seed Water.

,T“I A K E a Spoonful of Coriander-Seed, half a Spoonful of Caraway-Seed bruifed, and boiled in a Pint
of Water, then ftrain it, and bruife it up with the Yolk of an Egg, and fo mix it with Sack and
double refined Sugar, according to your Palate.

Bread Soop for the Sick.

Hp A K E a Quart of Water, fet it on the Fire in a clean Sauce-pan, and as much dry Cruft of
Bread cut to Pieces, as the Top of a Penny-loaf, the drier the better, a little Piece of Butter, as

big

The Art of Cookery , made Plain and Eafy. 12 1

M<t 2R a Wallnut ; let it boil, then beat it with a Spoon, and keep boiling it, till the Bread and Water
is "well mixed, then feafon it with a very little Salt, and it is a pretty thing fora weak Stomach.

Artificial Afles Milk.

'"pAKE two Ounces of Pearl-Barley, two large Spoonfuls of Hartlhorn Shavings, one Ounce ofEringo
-*■ Root, one Ounce of China Root, one Ounce of Preferved Ginger, eighteen Snails bruifed with
the Shells, to be boiled in three Quarts of Water, till it comes to three Pints, then boil a Pint of new
Milk, and mixt it with the reft, and put in two Ounces of Balfam of Tolu. Take half a Pint in the
Morning, and half a Pint at Night.

Cows Milk next to Afies Milk done thus.

Op A KEa Quart of Milk, fet it in a Pan over Night, the next Morning take off all the Cream,
then boil it, and fet it in the Pan again till Night ; then skim it again, and boil it, fet it in the
Pan again, and the next Morning skim it, and warm it Blood-warm, and drink it as you do Affes
Milk. It is very near as good, and with fome confumptive People it is better.

A Good Drink.

T> O I L a Quart of Milk, and a Quart of W ater, with the Top-cruft of a Penny-loaf, and one Blade
of Mace, a quarter of an Hour very foftly, then pour it off, and when you drink it, let it be
warm.

Barley Water.

p U T a quarter of a Pound of Pearl-Barley into two Quarts of Water, let it boil, and skim it very
* clean, boil half away, and ftrain it off. Sweeten to your Palate, but not too fweet, and put in
two Spoonfuls of White Wine; drink it luke-w’arm. *

Sage Drink.

TAKEa little Sage, a little Balm, put it into a Pan, flice a Lemon, Peel and all, a few Nobs of
A Sugar, one Glafs of White Wine, and pour on thefe two or three Quarts of boiling Water, cover
it, and drink when dry. When you think it ftrong enough of the Herbs, take them out, otherwife it
will make it bitter.

For a Child.

\ Little Sage, Balm, Rue, Mint, and Pennyroyal, pour boiling Water on, and fweeten to your
*** Palate. Syrup ot Cloves, QV. . and Black Cherry-water, you have in the Chapter of Preferves.j

Liquor for a Child that has the Thrufh.

A K E half a Pint of Spring-water, a Nob of double refined Sugar, and a very little Bit of Allum
A beat it well together with the Yolk of an Egg, then beat in a large Spoonful of the Juice of Sao-e*
tye a Rag to the End of a Stick, dip it in this Liquor, and often clean the Mouth. Give the Child
over Night one Drop of Laudanum, and the next Day proper Phyfick, walhing the Mouth often with
this Liquor.

To boil Camphire Roots.

TAKEa Pound of Camphire Roots,- ferape them clean, and cut them Into little Pieces, and put
_ them into three Pints of Water. Let them boil till there is about a Pint, then ftrain it, and when
it is cold, put it into a Sauce-pan. If there is any Settling at the Bottom, throw it away,’ and mix it
with Sugar to your Palate, and half a Pint of Mountain Wine, and the Juice of a Lemon. Let it boil
then pour it into a clean earthen Pot, and fet it by for Ufe. Some boil it in Milk, and* is very good’
where it will agree, and is reckoned a very great Strengthner. ' 1 * 5

CHAP. xr.

* j..*

For Captains of Ships.

To make Ketchup to keep twenty Tears.

T AA ^.a GalI°n,of ftrong Stale Beer, onePound of Anchovies wafhed from the Pickle, a Pound
. ,of Shallots peeled, half an Ounce of Mace, half an Ounce of Cloves, a quarter of an^Ounce of
whole Pepper, three or four large Races of Ginger, two Quarts of the large Mufluoom Flaps rubbed to

H h Pieces.

122 The Art of Cookery , made Plain and Eafy.

Pieces. Cover all this clofe, and let it fimmer till it is half wafted* then ftrain it through a Flannel
Bag, let it ftand till it is quite cold, then bottle it. You may carry it to the Indies ; a Spoonful of
this to a Pound of frefh Butter melted, makes fine Fifh Sauce. Or in the room of Gravy-Sauce, the
itronger and ftaler the Beer is, the Better the Ketchup will be.

Fifh Sauce to keep the whole Tear .

XT O U muft take twenty-four Anchovies, chop them, Bones and all, put to them ten Shallots cut
* fmall, a Handful of fcraped Horfe-reddifh, a quarter of an Ounce of Mace, a Quart of White
Wine, a Pint of Water, one Lemon cut into Slices, half a Pint of Anchovy-liquor, a Pint of Red
Wine, twelve Cloves, twelve Pepper Corns ; boil them together till it comes to a Quart ; ftrain it
off, cover it clofe, and keep it in a cool dry Place. Two Spoonfuls will be fufficient for a Pound of
Butter.

It is a pretty Sauce either for boiled Fowl, Veal, &c. or in the room of Gravy, lowering it with
hot Water, and thicken it with a Piece of Butter rolled in Flour.

To pot Dripping to fry Fifh, Meat, or Fritters, &c.

rT' A K E fix Pounds of good Beef-dripping, boil it in foft Water, ftrain it into a Pan, let it ftand
-*■ till cold ; then take off the hard Fat, and fcrape off the Gravy, which fticks to the Infide. Thus
do eight times ; when it is cold and hard, take it off clean from the Water, put it into a large Sauce¬
pan, with fix Bay-leaves, twelve Cloves, half a Pound of Salt, and a quarter of a Pound of whole
Pepper. Let the Fat be all melted and juft hot, let it ftand till it is hot enough to ftrain through a
Sieve into the Pot, and ftand till it is quite cold, then cover it up. Thus you may do what Quantity
you pleafe. The belt Way to keep any Sort of Dripping is to turn the Pot upfide-down, and then no
Rats can get at it. If it will keep on Ship-board, it will make as fine Puff-pafte Cruft, as any Butter
can do, or Cruft for Puddings, 6fc.

To pickle Mufhrooms for the Sea.

TtyASH them clean with a Piece of Flannel in Salt and Water, put them into a Sauce-pan, and throw
a little Salt over them. Let them boil up three times in their own Liquor, then throw them

into a Sieve to drain, and fpread them on a clean Cloth ; let them lye till cold, then put them in wida
Mouth’d Bottles, put in with them a good deal of whole Mace, a little Nutmeg fliced, and a few Cloves.
Boil the Sugar-Vinegar of your own making, with a good deal of whole Pepper, fome Races of Gin¬
ger, and two or three Bay-leaves ; let it boil a few Minutes, then ftrain it, and when it is cold pour it
on, and fill the Bottle with Mutton Fat fry’d ; cork them, and tye a Bladder, and then a Leather
over them, and keep it down clofe, and in as cool a Place as polfible. As to all other Pickles, you have
them in the Chapter of Pickles.

To make Mufhroom Powder.

A K E half a Peck of fine large thick Mulhrooms frelh, wafh them clean from Grit and Dirt
-*• with a Flannel Rag, fcrape out the Infide, and cut out all the Worms, put them into a Kettle
over the Fire without any Water, two large Onions ftuck with Cloves, a large Handful of Salt, a
quarter of an Ounce of Mace, two Tea Spoonfuls of beaten Pepper, let them .fimmer till all the
Liquor is boiled away, take great Care they don’t burn ; then lay them on Sieves to dry in the Sun, or
on Tin-plates, and fet them in a flack Oven all Night to dry, till they are well beat to Powder.
Prefs the Powder down hard in a Pot, and keep it for ufe. You may put what Quantity you pleafe
for Sauce.

To keep Mulhrooms without Pickle.

rTA A K E large Mulhrooms, peel them, and fcrape out the Infide, put them into a Sauce Pan, throw
a little Salt over them, let them boil in their own Liquor ; then throw them into a Sieve to drain,
then lay them on Tin-plates, and fet them in a cool Oven. Repeat it often, till they are perfe&Iy dry,
put them into a clean Stone-Jar, and tye them down tight, and keep them in a dry Place. They eat
delicioufly, and look as well as Truffles.

To keep Artichoke Bottoms dry.

T) O I L them juft fo as you can pull off the Leaves and the Choke, cut them from the Stalk, lay
them on Tin-plates, and fet them in a very cool Oven, and repeat it till they are quite dry ; then
put them into a Stone-pot, and tye them down. Keep them in a dry Place; and when you ufe them,
lay them in warm Water till they are tender. Shift the Water two or three times. They are fine
in almoft all Sauces cut to little Pieces, and put in juft before your Sauce is enough,

The Art of Cookery , mdde Plain and Eafy, 123

To fry Artichoke Bottoms.

LA Y them In Water as above ; then have ready fome Butter hot In the Pan, flour the Bottoms3
and fry them. Lay them in your Difh, and pour melted Butter over them.

To Ragoo Artichoke Bottoms.

TAKE twelve Bottoms, foften them in warm Water, as in the foregoing Receipts, take half a
Pint of Water, a Piece of the ftrong Soop as big as a fmall Wallnut, half a Spoonful of the Ketch¬
up, five or fix of the dried Mufhrooms, a Tea Spoonful of the Mufhroom-powder, fet it on the Fire,
fhake all together, and let it boil foftly two or three Minutes. Let the laft Water you put to the Bot¬
toms boil ; take them out hot, and lay them in your Dilh, pour the Sauce over them, and fet them to
Table hot.

To fricafee Artichoke Bottoms.

SCALD them, then lay them in boiling Water, till they are quite tender ; take half a Pint of
Milk, a quarter of a Pound of Butter rolled in Flour, ftir it all one way, till it is thick, then ftir
in a Spoonful of Mufhroom-pickle, lay the Bottoms in a Dilh, and pour the Sauce over them.

To drefs Filh.

AS to frying Filh, firft walh it very clean, and then dry it well, and flour it; take fome of the
Beef-Dripping, make it boil in the Stew-pan, then throw in your Filh, and fry it of a fine light
brown. Lay it on the Bottom of a Sieve, or coarfe Cloth to drain, and make Sauce according to your
fancy.

To bake Filh,

U T T E R the Pan, lay in the Filh, throw a little Salt over it, and Flour, put a very little Wa¬
ter in the Dilh, an Onion, and a Bundle of Sweet Herbs ; flick fome little Bits of Butter, or the
fine Dripping, on the Filh. Let it be baked of a fine light-brown ; when enough, lay it on a Dilh
before the Fire, and skimvofF all the Fat in the Pan ; ftrain the Liquor, and mix it up either with the
Filh-Sauce, or Strong Soop, or the Ketchup.

To make a Gravy Soop.

ONLY boil foft Water, and put as much of the ftrong Soop to it, as will make it to your Palate.

Let it boil ; and if it wants Salt, you muft feafon it. The Receipt for the Soop, you have in the
Chapter for Soaps.

To make Peas Soop.

'“p A K E a Quart of Peas, boil them in two Gallons of Water till they are tender, then have ready
a Piece of fait Pork, or Beef, which has been laid in Water the Night before; put it into the
Pot, with two large Onions peeled, and a Bundle of Sweet Herbs, Salary if you have it, half a quarter
of an Ounce of whole Pepper, let it boil till the Meat is enough, then take it up ; and if the Soop is
not enough, let it boil till the Soop is good ; then ftrain it, and fet it on again to boil, and rub in a
good deal of dry Mint. Keep the Meat hot, and when the Soop is ready, put in the Meat again for a
few Minutes, and let it boil ; then ferve it away. If you add a Piece of the portable Soop, it will be
very good. The Onion Soop you have in the Lent Chapter.

To make a Pelow.

AKE two large Fowls well finged and clean, a Piece of Bacon about two Pounds, skined and
pared clean, put them into a Pot with a Pound of Rice, and two Gallons of Water. When the
Water boils, let it boil three quarters of an Hour, then take up the Fowls and Bacon, keep them hot,
and drain all the Water from the Rice. Set it over a very flow Fire till the Rice is dry, then lay the
Rice in your Difh, and the Fowls and Bacon on the Top. When you can have hard Eggs to garnifh
the Difh, it is proper.

Or boil it this way ; fet on a large Pot, nice and clean, take a Quart of Rice, tye it loofe in a very
clean Cloth, put it in the Water cold with the Bacon. Let it boil an Hour, then take up the Rice,
untye it, and ftir in one Spoonful of the ftrong Gravy, grate half a Nutmeg, ftir it well together, tye
it up tight again, put it into the Pot, and the Fowls. When they are enough, take up the Rice, lay
it in your Difh, and the Fowls and Bacon on the Top.

To make Pork Pudding, or Beef, &c.

MAKE a good Cruft with the Dripping, or Mutton fuet if you have it, fhread fine, make a
thick Cruft, take a Piece of Salt Pork or Beef, which has been four and twenty Hours in foft
Water ; feafon it with a little Pepper, and put it into this Cruft, and roll it up clofe, tye it in a Cloth,
and boil it j if about four or five Pounds, boil it five Hours, And

124 Art of Cookery , made Plain and Eafy.

And when you kill Mutton, make a Pudding the fame way, only cut the Stakes' thin, and feafon
them with Pepper and Salt, and boil it three Hours if large ; or two Hours if fmall,^and fo according
to the Size. .

Apple Pudding make with the jfame Cruft, only pare the Apples, and core them,Fand fill your Pud¬
ding ; if large ’twill take five Hours boiling. When it is enough, lay it in the Difh, cut a Hole in
the Top, and ftir in Butter and Sugar ; lay the Piece on again, and fend it to Table.

A Pruen Pudding eats fine made the fame way, only when the Cruft is ready, fill it with Prunes,
and fweeten it according to your fancy ; clofe it up, and boil it two Hours.

“To make a Rice Pudding.

,HT' A ICE what Rice you think proper, tye it loofe in a Cloth, and boil it an Hour ; then take it up,
and untye it, grate a good deal of Nutmeg in, ftir in a good Piece of Butter, and fweeten to your
Palate. Tye it up clofe, and boil it an Hour more, then take it up, and turn it into your Dilh j melt
Btter with a little Sugar, and a little White Wine for Sauce.

A Suet Pudding.

HT1 A K E a Pound of Suet fhread fine, a Pound of Flour, a Pound of Currans picked clean, and
half a Pound of Raifins ftoned, two Tea Spoonfuls of beaten Ginger, and a Spoonful of Tindture
of Saffron ; mix all together with fait Water very thick ; then either boil or bake it.

A Liver Pudding boiled.

O k

A K E the Liver of a Sheep when you kill one, and cut it as thin as you can, and chop it ; mix it
-*• with as much Suet fhread fine, and half as many Crumbs of Bread or Bisket grated, feafon it with
fome Sweet Herbs fhread fine, and a little Nutmeg grated, a little beaten Pepper, and an Anchovy
fhread fine ; mix all together with a little Salt, or the Anchovy Liquor, with a Piece of Butter j fill the
Cruft, and clofe it ; boil it three Hours.

An Oatmeal Pudding.

rT1 A K E a Pint of Oatmeal once cut, a Pound of Suet fhread fine,
a Pound of Raifins ftoned ; mix all together well with a little Salt,
for the Swelling.

a Pound of Currans, and half
tye it in a Cloth, leaving room

An Oatmeal Pudding to bake.

T) OI L a Quart of Water, feafon it with a little Salt ; when the Water boils, ftft in the Oatmeal,
till it is as thick you can’t eafiiy ftir your Spoon, then take it off the Fire, and ftir in two Spoon¬
fuls of Brandy, or a Gill of Mountain, and fweeten it to your Palate. Grate in a little Nutmeg, and
ftir in half a Pound of Currans clean wafhed and picked ; then butter a Pan, and pour it in, and bake
it half an Hour.

A Rice Pudding baked.

T> O I L a Pound of Rice juft till it is tender, then drain all the Water from it as dry as you can, but
don’t fqueeze it ; then ftir in a good Piece of Butter, and fweeten to your Palate. Grat«a fmall
Nutmeg in, ftir it well together, butter a Pan, and pour it in and bake it. You may add a few Cur¬
rans for Change.

A Peas Pudding.

g OIL it till it is quite tender, then take it up, untye it, and ftir in a good Piece of Butter, a little
Salt, and a good deal of beaten Pepper ; then tye it up tight again, and boil it an Hour longer, and
it will eat fine. All other Puddings you have in the Chapter of Puddings.

A Fowl Pye.

JT I RS T make a rich thick Cruft, cover the Difh with the Pafte, then take fome very fine Bacon,
or cold boiled Ham, flice it, and lay a Layer all over. Seafon with a little Pepper, then put in the
Fowl, after it is picked and cleaned, and finged ; fhake a very little Pepper and Salt into the Belly,
put in a little Water, and cover it with Ham, feafoned with a little beaten Pepper, put on the Lid and
bake it two Hours. When it comes out of the Oven, take half a Pint of Water, and boil it, and add
to it as much of the ftrong Soopas will make the Gravy quite rich ; pour it boiling hot into the Pan,
and lay on the Lid again. Send it to Table hot, or lay a Piece of Beef, or Pork in foft Water twenty-
four Hours, flice it in the room of the Ham, and it will eat fine.

The Art of Cookery, made Plain and Eajy.

12$

A Chelliire Pork Pye for Sea.

TAKE fome fait Pork that has been boiled, cut it into thin Slices, an equal Quantity of Potatoes,
pared and fliced thin, make a good Cruft, cover the Difh, lay a Layer of Meat, feafoned with a
little Pepper, and a Layer of Potatoes ; then a Layer of Meat, and a Layer of Potatoes, and fo on till
your Pye is full. Seafon it with Pepper; when it is full, lay fome Butter on the Top, and fill your
Difh above half full of foft Water. Clofe your Pye up, and bake it in a gentle Oven,

To make Sea Venifon.

WHEN you kill a Sheep, keep flirting the Blood all the time till it is cold, or at leaft as cold as it
will be, that it may not congeal ; then cut up the Sheep, take one Side, cut the Leg like a
Hanch, cut off the Shoulder and Loin, the Neck and Breaft in two, fteep them all in the Blood, as
long as the Weather will permit you, then take out the Hanch, and hang it out of the Sun as long as
you can to be fweet, and roaft it as you do a Hanch of Venifon. It will eat very fine, efpecially if the
Heat will give you leave to keep it long. Take off all the Suet before you lay it in the Blood, take the
other Joints and lay them in a large Pan, pour over them a Quart of Red Wine, and a Quart of rap
Vinegar. Lay the fat Side of the Meat downwards in the Pan on a hollow Tray is beft, and pour the
Wine and Vinegar over it ; let it lay twelve Hours, then take out the Neck, Breaft, and Loin of the
Pickle, Jet the Shoulder lay a Week, if the Heat will let you, and rub it with Bay Salt, SaltPetre,
and coarfe Sugar, of each a quarter of an Ounce, one Handful of common Salt, and let it lay a Week
or ten Days. Bone the Neck, Breaft, and Loin, feafon them with Pepper and Salt to your Palate, and
make a Pally as you do Venifon. Boil the Bones for Gravy to fill the Pye, when it comes out of the
Oven ; and the Shoulder boil frefh out of the Pickle, with a Peas Pudding.

And when you cut up the Sheep, take the Heart, Liver and Lights, boil them a quarter of an Hour,
then cut them fmall, and chop them very fine ; feafon them with four large Blades of Mace, twelve
Cloves, and a large Nutmeg, all beat to Powder. Chop a Pound of Suet fine, half a Pound of Sugar,
two Pound of Currans clean wafhed, half a Pint of Red Wine, mix all well together, and make a Pye.
Bake it an Hour, it is very rich.

To make Dumplings when you have White Bread.

*"p A K E the Crumb of a Twopenny-loaf grated fine, as much Beef-Suet fhread as fine as poftible, a
'*■ little Salt, half a fmall Nutmeg grated, a large Spoonful of Sugar, beat two Eggs with two Spoon¬
fuls of Sack, mix all well together, and roll them up as big as a Turkey’s Egg. Let the Water boil,
and throw them in, half an Hour will boil them. For Sauce, melt Butter with a little Sack, lay the
Dumplings in a Difh, and pour the Sauce over them, and ftrew Sugar all over the Difh.

Thefe are very pretty either at Land or Sea. You muft obferve to rub your Hands with Flour when
you make them up.

The Portable Soop to carry abroad, you have in the Sixth Chapter.

CHAP. XII.

Of Hog s Puddings , Saufages , &c.

To make Almond Hog’s Puddings.

TAKE two Pounds of BeefTuet, or Marrow, fhread very fmall, and a Pcund and half of Almonds
blanched, and beaten very fine with Rofe-water, one Pound of grated Bread, a Pound and quarter
of fine Sugar, a little Salt, half an Ounce of Mace, Nutmeg and Cinnamon together, twelve Yolks
of Eggs, four Whites, a Pint of Sack, a Pint and half of thick Cream, fome Rofe or Orange-flower
Water, boil the Cream, and tye the Saffron in a Bag, and dip in the Cream to colour it. Firft beat
your Eggs very well, then ftir in your Almonds, then the Spice, the Salt and Suet, and mix all your
Ingredients together; fill your Guts but half full, put fome Bits of Citron in the Guts as you fill them,
tye them up, and boil them a quarter of an Hour.

Another Way.

'T' A K E a Pound of Beef Marrow chopped fine, half a Pound of fweet Almonds blanched, and beat
fine, with a little Orange-flower or Rofe-water, half a Pound of white Bread grated fine, half a
Pound of Currans clean wafhed and picked, a quarter of a Pound of fine Sugar, a quarter of an Ounce
of Mace, Nutmeg, and Cinnamon together, of each an equal Quantity, and half a Pint of Sack ; mix
all well together, with half a Pint of good Cream, and the Yolks of four Eggs. Fill your Guts half

I i full.

126

The Art of Cookery, made Plain and Edfy.

full, tye them up, and boil them a quarter of an Hour. You may leave out the Currans for Change j
but then you muft add a quarter of a Pound more of Sugar.

A Third Way .

ALF a Pint of Cream, a quarter of a Pound of Sugar, a quarter of a Pound of Currans, and the
Crumb of a Halfpenny Role grated fine, fix large Pippins pared and chopped fine, a Gill of Sack,
or two Spoonfuls of Rofe- water, fix bitter Almonds blanched and beat fine, the Yolks of two Eggs,
and one White beat fine; mix all together, and fill the Guts better than half full, and boil them a
quarter of an Hour.

To make Hog’s Puddings with Currans.

TAKE three Pounds of grated Bread to four Pounds of Beef-fuet finely fhread, two Pounds of Currans,
clean picked and wafhed, Cloves, Mace, and Cinnamon, of each half an Ounce, finely beaten,
a little Salt, a Pound and half of Sugar, a Pint of Sack, a Quart of Cream, a little Rofe-water, twentv
Ege,s well beaten, but half the Whites-'; mix all thel'e well together, and fill the Guts half full, boil
them a little, and- prick them as they boil, to keep them from breaking the Guts. Take them up
upon clean Cloths, then lay them on your Difh ; or when you uie them, boil them a few Minutes,
or- eat them cold.

To make Black Puddings.

FIRST before you kill your Hog, get a Peck of Gruts, and boil them half an Hour in Water,
then drain them, and put them into a clean Tub or large Pan, then kill your Hog, and fave two
Quarts of the Blood of the Hog, and keep ftirring it till the Blood is quite cold ; then mix it with
your Gruts, and ftir them well together. Seafon with a large Spoonful of Salt, a quarter of an Ounce
of Cloves, Mace and Nutmeg together, an equal Quantity of each ; dry it, and beat it well, and mix
in. Take a little Winter-favoury, Sweet Marjoram, and Thyme, and Pennyroyal ftriped of the
Stalks, and chopped very fine, juft enough to feafon them, and to give them a Flavour, but no more.
The next Day, take the Leaf off the Hog, and cut into Dice, fcrape and wafh the Guts very clean,
then tye one End, and begin to fill them ; mix in the Fat as you fill them, and be fure to put in a
good deal of Fat, fill the Skins three Parts full, tye the other End, and make your Puddings what
Length you pleafe ; then prick them with a Pin, and put them into a Kettle of boiling Water. Boil
them very foftly an Hour, then take them out and lay them on clean Straw.

In Scotland they make a Pudding with the Blood of a Goofe, chop off the Head, and fave the Bjood ;
ftir it till it is cold, then mix it with Gruts, and Spice, Salt, and Sweet Herbs according to their
fancy, and fome Beef-fuet chopped. Take the Skin of the Neck, pull out the Wind-pipe and Fat,
and fill the Skin. Tye it at both Ends ; lb make a Pye of the Giblets, and lay the Pudding in the
Middle.

To make Fine Saufages.

,-F' A K E fix Pounds of good Pork, free from Skin and Grilles and Fat, cut it very fmall, and beat it
■ * in a Mortar till it is very fine ; fhread fix Pounds of Beef-fuet very fine, free from all Skin;
fhread it as fine as poflible ; take a good deal of Sage, wafh it very clean, pick off the Leaves, and
fhread it very fine ; l'pread your Meat on a clean Dreffer or Table, and fhake the Sage all over, about
three large Spoonfuls ; fhread the thin P.ind of a middling Lemon very fine, and throw over, with as
many Sweet Herbs, when fhread fine, as will fill a large Spoon ; grate two large Nutmegs over,
throw over two Tea Spoonfuls of Pepper, a large Spoonful of Salt, then throw over the Suet, and mix
it all well together. Put it down dole in a Pot ; when you ufe them, roll them up with as much Egg
as will make them roll fmooth. Make them the Sv„e of a Saufage, and fry them in Butter, or good
Dripping. Be fure it be hot before you put them in, and keep rolling them about. When they arc
thorough hot, and of a fine light-brown, they are enough. You may chop this Meat very fine, if you
don’t like it beat : Veal eats well done thus, or Veal and Pork together. You may clean fome Guts, and
fill them. .,

To make Common Saufages.

>T' A K E three Pounds of nice Pork, Fat and Lean together, without Skin or Grilles ; chop it as fine
as poflible, feafon it with a Tea Spoonful of beaten Pepper, and two of Salt, fome Sage fhread
fine, about three Tea Spoonfuls ; mix it well together, have the Guts very nicely cleaned, and fill
them, or put them down in a Pot, fo roll them of what Size you pleafe, and fry them. Beef makes
very good Saufages.

To make Belony Saufages.

A KE a Pound of Bacon, Fat and Lean together, a Pound of Beef, a Pound of Veal, a Pound of
-*■ Pork, and one Pound of Beef-fuet, cut them fmall, and chop them fine; take a fmall Handful of
Sage, pick off the Leaves, chop it fine, with a few Sweet Herbs ; feafon pretty high with Pepper and
Salt. You muft have a large Gut, and fill it ; then fet on a Sauce-pan of Water, and when it boils,
put it in, prick the Gut for fear of burfting. Boil it foftly an Hour, then lay it on clean Straw to dry.

CHAP.

The A>~t of Cookery , made Plai?i and Eajy,

127

CHAP. XIII,

To Pot and Make Hams , &c.

To pot Pigeons, or Fowls.

CU "f off their Legs, draw them, and wipe them with a Cloth ; but don’t wafh them. Seafon them
pretty well with Pepper and Salt, and put them in a Pet, with as much Butter as you think will
cover them, when melted, and baked very tender ; then drain them very dry from the Gravy, lay
them on a Cloth, and that will fuck up all the Gravy. Seafon them again .with Salt, Mace, Cloves,
and Pepper beaten fine, and put them down clofe into a Pot. Take the Butter, when cold, clear from
the Gravy, fet it before the Fire to melt, and pour over the Birds ; if you have not enough, clarify
fomemore, and let the Butter be near an Inch thick above the Birds. Thus you may do all Sorts of
p0WP _ Only Wild Fowl fhould be boned.

To pot a Cold Tongue, Beef, or Venifon.

UT it fmall, and beat it well in a Marble Mortar, with melted Butter, and two Anchovies, till
the Meat is mellow and fine; then put it down clofe in your Pots, and cover it with clarified
Butter. Thus you may do cold Wild Fowl ; or you may pot afiy Sort of cold Fowl whole, feafoning
them with what Spice you pleafe.

To pot Venifon,

A K E a Piece of Venifon, Fat and Lean together, lay it in a Diih, and flick Pieces of Butter all
over ; tyea brown Paper over it, and bake it. When it comes out of. the Oven, take it out of
the Liquor hot, drain it, and lay it in a Difh. When -cold, take off all the Skin, and beat it in a
Marble Mortar, Fat and Lean together. Seafon it with Mace, Cloves, Nutmeg, black Pepper, and
Salt to your Mind, When the Butter is cold, that it was baked in, take a little of it, and beat in
with it to mo'iften it ; then put it down clofe, and cover it with clarified Blatter.

You muft be fure to beat it, till it is all like a Pafte.

To pot Tongues. . y

A K E a Neat’s Tongue, rub it with a Pound of white Salt, an Ounce of Salt-petre, half a Pound
of coarfe Sugar, rub it \yell-, turn it every Day in this Pickle for a Fortnight. This Pickle will
do feveral Tongues, only adding a little more white Salt ; or we generally do them after our Hams.
Take the Tongue out of the Pickle, cut off. the Root, and boil it well, till it will peel; then take your
Toneues and feafon them with Salt, Pepper, Cloves, Mace and Nutmeg, all beat fine, rub it well
with your Hands wbilft it is hot, then put it into a Pot, and melt as much Butter as will cover it all
over. Bake it an Hour in the Oven, then take it out, let it ftand to cool, rub a little frefh Spice on it ;
and when it is quite cold, lay it in your Pickling-pot. When your Butter is cold you baked it in, take
it off clean from the Gravy* fet it in an earthen Pan before the Fire.; and when it is melted, pour it
over the Tongue. You may lay Pigeons or Chickens on each Side ; be fure to let the Butter be about
an Inch above the Tongue. . , '"lorn '

A fine Way to pot a Tongue.

*T' A K K a dried Tongue, boil it till it is tender, then peel it; take a large Fowl, bone it, and a
-*■ Goofe, bone it ; take a quarter cf an Ounce of Mace, a quarter of an Ounce of Cloves, a large
Nutmeg, a quarter of an Ounce of black Pepper, beat all well together, a Spoonful of Salt, and rub the
Infide of the Fowl well, and the Tongue. Put the Tongue into the Fowl, then feafon the Goofe,
and fill the Goofe with the Fowl and Tongue ; and the Goofe will look as if it was whole. Lay it in
a Pan that will juft hold it, melt frefh Butter enough to cover it, fend it to the Oven, and bake it an
Hour and half ; then uncover the Pot, and takeout the Meat. Carefully drain it from the Butter, lay
it on a coarfe Cloth till it is cold ; and when the Butter is cold, take off the hard Fat from the Gravy,
and lay it before the Fire to melt, put your Meat into the Pot again, and pour the Butter over. If there
is not enough, clarify more, and let the Butter bean Inch above the Meat ; and this will keep a great
while, eats fine, and looks beautiful. When you cut it, it muft be cut crofs-ways down through, and
looks very pretty. It makes a pretty Corner- difh at Table, or Side-difh for Supper. If you cut a
Slice down the Middle quite through, lay it in a Plate, and garnifh with green Parfley and Stertion-
fiowers. If you. will be at the Expence, bone a Turkey, and put over the Goofe. Obferve, when you
pot it, to fave a little of the Spice to throw over it, before the lift Butter is put on, or the Meat will
not be feafoned enough.

128

The Art of Cookery made Plain and Eajy.

To pot Beef like Venifon.

pUT the Lean of a Buttock of Beef in Pound Pieces ; for eight Pounds of Beef, take four Ounces of
^ Salt-petre, four Ounces of Peter-falt, a Pint of white Salt, and one Ounce of Salprunella, beat the
Salts all very fine, mix them well together, rub the Salts all into the Beef, then let it lye four Days,
turning it twice a Day; then put it into a Pan, and cover it with Pump-water, and a little of its own
Brine ; then bake it in an Oven with Houthold Bread, till it is as tender as a Chicken ; then drain
from the Gravy, and bruife it abroad, and take out all the Skin and Sinews ; then pound it in a Marble
Mortar, then lay it in a broad Difh, and mix in it an Ounce of Cloves and Mace, and three quarters
of an Ounce of Pepper, and one Nutmeg all beat very fine. Mix it all very well with the Meat, then
clarify a little frefh Butter, and mix with the Meat, to make it a little moift; mix it very well toge¬
ther, and prefs it down into Pots very hard, and fet it at the Oven’s Mouth, juft to fettle, and cover
it two Inches thick with clarified Butter. When cold, cover it with white Paper.

To pot Chefliire-Cheefe:

A It E three Pounds of Cbejhirc-Cheefe, and put it into a Mortar, with half a Pound of the beft
A frefh Butter you can get, pound them together, and in the beating, add a Gill of rich Canary
Wine, and half an Ounce of Mace finely beat, then fifted fine like a fine Powder. When all is ex¬
tremely well mixed, prefs it hard down into a Gallipot, cover it with clarified Butter, and keep it cool.
A Slice of this exceeds all the Cream-Cheefe that can be made.

To collar a Breaft of Veal, or a Pig.

DONE the Pig or Veal, then feafon it all over the Infide with Cloves, Mace, and Salt beat fine,
and a Handful of Sweet Herbs ftripped off the Stalks, a little Pennyroyal and Pafley thread very
fine, with a little Sage ; then roll it up as you do Brawn, bind it with narrow Tape very clofe,
then tye a Cloth round it, and boil it very tender in Vinegar and Water, a like Quantity, with a little
Cloves, Mace, and Pepper, and Salt all whole. Make it boil, then put in the Collars; when boiled
tender, take them up ; and when both are cold, take off the Cloth, lay the Collar in an earthen Pan,
and pour the Liquor over. Cover it clofe, and keep it for Ufe: If the pickle begins to fpoil, ftrain it
through acoarfe Cloth, boil it, and skim it; when cold, pour it over. Obferve, before you ftrain the
the Pickle, to wafh the Collar, and wipe it dry, and wipe the Pan clean. Strain it again after it is
boiled, and cover it very clofe.

To collar Beef.

TA K E a thin Piece of Flank Beef, and ftrip the Skin to the End, and beat it with a Rolling-pin,
then diffolve a Quart of Peter-falt in five Quarts of Pump-water, ftrain it, and put the Beef in,
and let it lye five Days, fometimes turning it ; then take a quarter of an Ounce of Cloves, a good Nut¬
meg, a little Mace, a little Pepper, beat very fine, and a Handful of Thyme ftripped off the Stalks ;
mix it with the Spice, ftrew all over the Beef, lay on the Skin again, then roll it up very clofe, and
tye it hard with Tape, then put it into a Pot, with a Pint of Claret, and bake it in the Oven with the
Bread.

Another Way to feafon a Collar of Beef.

TAKE the Surloin or Flank of Beef, or any Part you think proper, and lay it in as much Pump-
water as will cover it ; put to it four Ounces of Salt-petre, five or fix Handfuls of white Salt, let
it lay in it three Days, and then take it out, and take half an Ounce of Cloves and Mace, one Nut¬
meg, a quarter of an Ounce of Coriander- feeds ; beat thefe well together, and half an Ounce of Pep¬
per, and ftrew them upon the Infide of the Beef, and roll it up, and bind it up with coarfe Tape.
Bake it in the fame Pickle ; and when it is baked, take it out, and hang it in a Net to drain, within
the Air of the Fire three Days, and put it into a clean Cloth, and hang it up again, within the Air of
the Fire ; for it muft be kept dry as you do Neat’s Tongues.

To collar Salmon.

TAKE a Side of Salmon, and cut off about a Handful of the Tail, wafh your large Piece very
well, and dry it with a Cloth ; then wafh it over with the Yolks of Eggs ; then make fome Force¬
meat with that you cut off the Tail, but take care of the Skin, and put to it a Handful of parboiled
Oyfters, a Tail or two of Lobfter, the Yolks of three or four Eggs boiled hard, fix Anchovies, a good
Handful of Sweet Herbs chopped fmall, a little Salt, Cloves, Mace, Nutmeg, Pepper, all beat fine,
and grated Bread ; work all thefe together into a Body, with the Yolks of Eggs, and lay it all over
the Flefhy Part, and a little more Pepper and Salt over the Salmon ; fo roll it up into a Collar, and
bind it with broad Tape ; then boil it in Water, Salt and Vinegar; but let the Liquor boil firft ; then
put in your Collars, and a Bunch of Sweet Herbs, fliced Ginger, and Nutmeg. Let it boil, but not
too faft ; it will take near two Hours boiling ; and tjrhen it is enough, take it up, put it in your Soufing-
i * pan.

The Art of Cookery , made Plain and Eafy. 129

pan, and when the Pickle is cold, put it to your Salmon, and let it ftand in it till ufed. Or you may
pot it, after it, is boiled, pour clarified Butter over it, it will keep longed fo ; but either way is good. If
you pot it, be fure the Butter be the nicaft you can get.

To make Dutch Beef.

'"p A K E the lean Part of a Buttock of Beef raw, rub it well with brown Sugar all over, and let it
-*■ lye in a Pan or Tray two or three Hours, turning it two or three times; then fait it well with
common Salt, and Salt-petre, and let it lye a Fortnight, turning it every Day; then roll it very ftrait
in a coarfe Cloth, and put it in a Cheefe-prefs a Day and a Night, and hang it to dry in a Chimney.
When you boil it, you muft put it in a Cloth ; when it is cold, it will cut in Slvers as Dutch Beef.

To make Sham Brawn.

BOIL two Pair of Neat’s Feet tender, take a Piece of Pork of the thick Flank, and boil it almoft
enough, then pick off the Flefh of the Feet, and roll it up in the Pork tight, like a Collar of
Brawn ; then take a ftrong Cloth and fome coarfe Tape, roll it tight round with the Tape, and then
tye it up in a Cloth, and boil it till a Straw will run through it ; then take it up, and hang it up in a
Cloth till it is quite cold ; then put it into fome Soufing-liquor, and ufe it at your own pleafure.

To foufe a Turkey, in Imitation of Sturgeon.

TAKEa fine large Turkey, drefs it very clean, dry and bone it, then tye it up, as you do Stur¬
geon ; put into the Pot you boil it in, one Quart of White Wine, one Quart of Water, and one
Quart of good Vinegar, and a very large Handful of Salt, let it boil, and fcum it well, and then put in
the Turkey. When it is enough, take it out, and tye it tighter. Let the Liquor boil a little longer ;
and if you think the Pickle wants more Vinegar or Salt, add it when it is cold, pour it upon the Tur¬
key. It will keep fome Months, covering it clofe from the Air, and keeping it in a dry cool Place.
Eat it with Oil and Vinegar, and Sugar, juft as you like it. Some admire it more than Sturgeon; it
looks pretty covered with Fennel for a Side-difh.

To pickle Pork.

T) ON E your Pork, cut it into Pieces, of a Size fit to lye in the Tub or Pan you defign it to lye in,
■*-* rub your Pieces well with Salt-petre, then take two Parts of common Salt, and two of Bay-falt,
and rub every Piece well ; lay a Layer of common Salt in the Bottom of your Vefiel, cover every Piece
over with common Salt, lay them one upon another as clofe as you can, filling the hollow Places on
tne Sides with Salt. As your Salt melts on the Top, ftrew on more, lay a coarfe Cloth over the Veflel,
and a Board over that, and a Weight on the Board to keep it down. Keep it clofe covered ; it will
thus ordered keep the whole Year. Put a Pound of Salt-petre, and two Pounds of Bay-falt to a Hog.

A Pickle for Pork, which is to be eat foon.

fT' A KE two Gallons of Pump-water, one Pound of Bay-falt, one Pound of coarfe Sugar, fix Ounces
of Salt-petre, boil it all together, and skim it when cold. Cut the Pork in what Pieces you pleafe,
lay it down clofe, and pour the Liquor over it. Lay a Weight on it to keep it clofe, and cover it clofe
from the Air, will be fit to ufe in a Week. If you find the Pickle begins to fpoil, boil the Pickle again,
and skim it ; when it is cold, pour it on your Pork again.

To make Veal Plams.

pUT the Leg of Veal like a Ham, then take a Pint of Bay-falt, two Ounces of Salt-petre, and a
^ Pound of common Salt, mix them together, with an Ounce of Juniper- berries beat, rub the Ham
well, lay it in a hollow Tray, with the skinny Side downwards. Bafte it every Day with the Pickle
for a Fortnight ; then hang it in the Wood-fmoak for a Fortnight. You may boil it, or parboil it,
and roaft it. In this Pickle, you may do two or three Tongues, or a Piece of Pork.

To make Beef Hams.

/T' A K E the Leg of a fat, but fmall Beef, the Fat Scotch or Welch Cattle is beft ; cut it Ham-
fafhion, take an Ounce of Bay-falt, an Ounce of Salt-petre, a Pound of common Salt, and a
Pound of coarfe Sugar, (this Quantity for about fourteen or fifteen Pounds Weight, and fo accordingly,
if you pickle the whole Quarter) rub it with the above Ingredients, turn it every Day, and bafte it
well with the Pickle for a Month; then rake it out and roll it in Bran, or Saw-duft, and bang it in
Wood-fmoke, where there is but little Fire, and a conftant Smoke for a Month ; then take it down,
and hang it in a dry Place, not hot, and keep it for Ufe. You may cut a Piece off as you have Occa-
fion, and either boil it or cut it in Rafhers, and broiled with poached Eggs ; or boil a Piece, and it eats
fine cold, and will Ihiver like Dutch Beef. After this Beef is done, you may do a thick Brisket of

K k Beef

130 The Art of Cookery , made Plain and Eajy.

Beef in the fame Pickle. Let it lay a Month, rubbing it every Day with the Pickle, then boil it till it
is tender, hang it in a dry Place, and it eats finely cold, cut in Slices on a Plate. It is a pretty thing for.
a Side-difh, or for Supper. A Shoulder of Mutton laid in this Pickle a Week, hung in Wood-fmoke
two or three Days, and then boiled with Cabbage, is very good.

To make Mutton Hams.

A K E a hind Quarter of Mutton, cut it like a Ham, take one Ounce of Salt-petre, a Pound of
coarfe Sugar, a Pound of common Salt, mix them, and rub your Ham, lay it in a hollow Tray,
with the Skin downwards, bafle it every Day for a Fortnight, then roll it in Saw-duft, and hang it in
the Wood-fmoke a Fortnight; then boil it, and hang it in a dry Place, and cut it out in Rafhers. It
don’t eat well boiled ; but eats finely broiled.

To make Pork Hams.

/T'A KE a fine fat hind Quarter of Pork, and cut off a fine Ham, take an Ounce of Salt-petre, a
Pound of coarfe Sugar, and a Pound of common Salt ; mix all together, and rub it well ; let it lye
a Month in this Pickle, turning and bailing it every Day ; then hang it in W ood-fmoke, as you do your
Beef, then in a dry Place, fo as no Heat comes to it ; and if you keep them long, hang them a Month or
two in a damp Place, fo as they will be mouldy, and it will make them cut fine and Ihort. Never lay thefe
Hams in Water till you boil them, and then boil them in a Copper, if you have one, or the biggeft Pot
you have. Put them in the cold Water, and let them be four or five Hours before they boil, skim the
Pot well often, till it boils; and if it is a very large one, two Hours will boil it; or a fmall one, an
Hour and half will do, provided it be a great while before the Water boils. Take it up half an Hour
before Dinner, pull off the Skin, and throw Rafpings finely fifted all over, and hold a red hot Fire-
fhovel over it and when Dinner is ready, take a few Rafpings in a Sieve, and fift all over the Difh ;
then lay in your Ham, and with your Finger make fine Figures round the Edge of the Diih. But be
fure to boil your Ham in as much Water as you can, and to keep it skimming all the time till it boils.
It muft be at leaft four Hours before it boils.

This Pickle does finely for Tongues afterwards, to lye in the Pickle a Fortnight, and hang in the
Wood-fmoke a Fortnight, or boil them out of the Pickle.

Yorkjhire is famous for Hams ; and the Reafon is this : Their Salt is much finer than ours in London ,
it is a large clear Salt, and gives the Meat a fine Flavour. I ufed to have it in Ejfex from Maiding , and
that Salt will make any Ham as fine as you can defire; it is by much the belt Salt for halting Meat. A
deep hollow Wood-tray is better than a Pan, becaufe the Pickle fwells beft about it.

When you broil any of thefe Hams in Slices or Bacon, have fome boiling Water ready, and let the
Slices lay a Minute or two in the Water, then broil them, it takes out the Salt, *and makes them eat
finer.

To make Bacon.

^Tp A K E a Side of Pork, take off all the infide Fat, lay it on a long Board or Dreffer, that the Blood
may run away, rub it well with good Salt on both Sides, let it lye thus a Week, then take a Pint
of Bay-falt, and a quarter of a Pound of Salt-petre, beat them fine, two Pounds of coarfe Sugar, and a
quarter of a Peck of common Salt. Lay your Pork in fomething that will hold the Pickle, rub it well
with the above Ingredients ; lay the skinny Side downwards, and bade it every Day with the Pickle for
a Fortnight, then hang it in the Wood-fmoke, as you do the Beef ; and afterwards hang it in a dry
Place, but not hot. You are to obferve, that all Hams and Bacon ihould hang clear from every thing,
and not againft a Wall.

Obferve to wipe off all the old Salt before you put it into this Pickle, and never keep Bacon nor Hams
in a hot Kitchen, or in a Room where the Sun comes ; it makes them all rufty.

To fave Potted Birds, that begins to be bad.

T H A V E feen potted Birds, which have come a great way, often fmell fo bad, that no body could
bear the Smell for the Ranknefs of the Butter, and by managing them in the following manner,
have made them as good as ever was eat.

Set a large Sauce-pan of clean Water on the Fire, when it boils, take off the Butter ofthe Top, and
take the Fowls out one by one, throw them into that Sauce-pan of Water half a Minute, whip it out,
and dry it in a clean Cloth infide and out ; fo do all till they are quite done. Scald the Pot clean, and when
the Birds are quite cold, feafon them with Mace, Pepper, and Salt to your Mind, put them down
clofe in the Pot, and pour clarified Butter over them.

To pickle Mackrel, call'd Caveach.

r^'U T your Mackrel into round Pieces, and divide one into five or fix Pieces : To fix large Mack-
rel, you may take one Ounce of beaten Pepper, three large Nutmegs, a little Mace, and a Handful
of Salt ; mix your Salt and beaten Spice together, and make two or three Holes in each Piece, and

thruft

The Art of Cookery , made Plain and Eafy. 13 i

thruft the Seafoning into the Holes with your Finger. Rub the Piece all over with the Seafoning, fry
them brown in Oil, and let them ftand till they are cold ; then put them into Vinegar, and cover
them with Oil. They will keep well covered a great while, and are delicious.

CHAP. XIV.

Of Pickling.

To pickle- Wallnuts Green.

Qp A K E the largeft and cleared you can get, pare them as thin as you can, have a Tub of Spring-
water ftand by you, and throw them in as you do them. Put into the Water a Pound of Bay-fair,
let them lye in that Water twenty-four Hours, then take them out of the Water, and put them into
a Stone-jar, and between every Layer of Wallnuts, lay a Layer of Vine-leaves, and at Bottom and Top,
and fill it up with cold Vinegar. Let them ftand all Night, then pour that Vinegar from them into a
Copyer or Bell-mettle Skillet, with a Pound of Bay-falt, fet it on the Fire, let it boil, and pour it hot
on your Nuts, tye them over with a Woollen Cloth, and let them ftand a Week ; then pour that Pickle
away, and rub your Nuts clean with a Piece of Flannel, and put them again in your Jar, with Vine-
leaves as above, and boil frefh Vinegar. Put into your Pot to every Gallon of Vinegar, flice a Nut¬
meg, cut four large Races of Ginger, a quarter of an Ounce of Mace, a quarter of an Ounce of
Cloves, a quarter of an Ounce of whole black Pepper, the like of Ordingal Pepper ; then pour your
Vinegar boiling-hot on your Wallnuts, and cover them with a Woollen Cloth. Let it ftand three
or four Days ; fo do two or three times, when cold, put in half a Pint of Muftard-feed, a large Stick
of Horfe-reddifh fliced, tye them down clofe with a Bladder, and then with a Leather, they will be fit
to eat in a Fortnight. Take a large Onion, and flick the Cloves in, and lay in the Middle of the Pot.

To pickle Wallnuts White.

'T' AKE the largeft Nuts you can get, juft before the Shell begins to turn, pare them very thin, till
the White appears, throw them into Spring- water, with a Handful of Salt as you do them. Let
them ftand in that Water fix Hours, lay on them a thin Board to keep them under the Water ; then
fet a Stew-pan on a Charcoal Fire, with clean Spring-water, take your Nuts out of the other Water,
and put them into the Stew-pan. Let them fimmer four or five Minutes, but not boil ; have ready by
you a Pan of Spring-water, with a Handful of white Salt in it, ft ir it with your Hand till the Salt is
melted, then take your Nuts out of the Stew-pan with a wooden Ladle, and put them into the cold
Water and Salt. Let them ftand a quarter of an Hour, lay the Board on them as before; if they are
not kept under the Liquor, they will turn black ; then lay them on a Cloth, and cover them with ano¬
ther to dry ; then carefully wipe them with a foft Cloth, and put them into your Jar, or Glafs, with
fome Blades of Mace, and Nutmeg lliced thin ; mix your Spice between your Nuts, and pour diftiled
Vinegar over them. Firft let your Glafs be full of Nuts, pour Mutton Fat over them, and tye a Blad¬
der, and then a Leather.

To pickle Wallnuts Black.

*"p AKE large full-grown Nuts at their full Growth, before they are hard, lay them in Salt and
Water, with a little Piece of Allum. Let them lye two Days, then fhift them into frefh Water,

let them lye two Days longer, then fhift them again, and let them lye three Days ; then take them

out of the Water, and put them into your Pickling-pot. When the Pot is half full, put in a lam
Onion ftuck thick with Cloves ; to a hundred of Wallnuts, put in half a Pint of Muftard-feed, a
quarter of an Ounce of Mace, half an Ounce of black Pepper, and half an Ounce of All-fpice, fix
Bay-leaves, a Stick of Horfe-reddifh, then fill your Pot, and pour boiling Vinegar over them. Cover
them with a Plate, and when they are cold, tye them down with a Bladder and Leather, and they
will be fit to eat in two or three Months. The next Year, if any remains, boil up your Vinegar again,
and skim it ; when cold, pour it over your Wallnuts. This is by much the beft Pickle for Ufe, there¬
fore you may add more Vinegar to it, what Quantity you pleafe. If you pickle a great many Wallnuts,
and cat them faft, make your Pickle for a hundred or two, the reft keep in a ftrong Brine of Salt and
Water boiled till it will bear an Egg ; and as your Pot empties, fill them up with thofe in the Salt and
Water. Take care they are covered with Pickle.

In the fame manner you may do a fmaller Quantity. But if you can get rap Vinegar, ufe that in-
ftead of Salt and Water. Do them thus : Put your Nuts into the Pot you intend to pickle them in,

throw in a good Handful of Salt, a little Piece of Allum, and fill the Pot with rap Vinegar, cover it

clofe, and let them ftand a Fortnight ; then pour them out of the Pot, wipe it clean, and juft rub the
Nuts with a coarfe Cloth, put them in the Jar with the Pickle as above. It you have the beft Sugar-

2 Vinegar

1^2 The Art of Cookery , made Plain and Eafy.

Vinegar of your own making, you need not boil it the firft Year, but pour it on cold ; and the next
Year, if any remain, boil it up again, skim it, and put frefh Spice to it, it will do again.

To pickle Gerkins.

,“p A K E what Quantity of Cucumbers you think fit, and put them in a Stone-Jar, then take as
much Spring-water as you think will cover them : To every Gallon of Water, put as much Salt
as will make it bear an Egg, fet it on the Fire, and let it boil two or three Minutes ; then pour it on
the Cucumbers, and cover them with a Pewter-difh, and over that a woollen Cloth, and tye them
down clofe, and let them ftand twenty-four Hours ; then take them out, and lay them in a Cloth, and
another over them to dry them. When they are pretty dry, wipe your Jar out with a dry Cloth,
and put your Cucumbers in, and with them a little Dill and Fennel, a very fmall Quantity. For the
Pickle, to every three Quarts of Vinegar, one Quart of Spring-water, till you think you have enough to
cover them, put in a little Bay- fait and a little white Salt, not too much. To every Gallon of Pickle,
put one Nutmeg cut in Quarters, a quarter of an Ounce of Cloves, a quarter of an Ounce of Mace, a
quarter of an Ounce of whole Pepper, a large Race of Ginger fliced ; boil all thefe together in a Bell-
mettle or Copper-pot, pour it boiling hot on your Cucumbers, cover them as before. Let them ftand
two Days, then boil your Pickleagain, and pour it on as before, and a third time, when they are cold,
cover them with a Bladder, and then a Leather. Mind always to keep your Pickles clofe covered, and
never take them out with any thing but a wooden Spoon, or one for the purpofe. This Pickle will do
the next Year, only boiling it up again.

You are to obferve to put the Spice in the Jar with the Cucumbers, and only boil the Vinegar,'
Water and Salt, and pour over them. The boiling of your Spice in all Pickles fpoils it, and lofes ist
fine Flavour of the Spice.

To pickle Large Cucumbers in Slices.

'T' A K E the large Cucumbers before they are too ripe, flice them the Thicknefs of Crown -pieces into
a Pevvter-difh : To every Dozen of Cucumbers, flice two large Onions thin, fo on till you have
filled your Difh ; with a Handful of Salt between every Row; then cover them with another Pewter-
dith, and let them ftand twenty -four Hours ; then put them in a Cullender, let them drain very well,
then put them into a Jar, and cover them over with White Wine Vinegar, and let them ftand four
Hours; then pour the Vinegar from them into a Copper Sauce-pan, and boil it with a little Salt. Put
to the Cucumbers a little Mace, a little whole Pepper, a large Race of Ginger fliced, and then pour the
boiling Vinegar on. Cover them clofe, and when they are cold, tye them down; they will be fit to
eat in two or three Days.

To pickle Afparagus.

fT1 A K E the largeft Afparagus you can get, cut off the white End, and wafh the green Ends in
Spring-water, then put them in another clean Water, and let them lay two or three Hours in it ;
then have a large broad Stew-pan full of Spring-water, with a good large Handful of Salt, fet on the Fire,
and when it boils put in the Grafs, not tied up but loofe, and not too many at a time for fear you break
the Heads. Juft fcald them, and no more, take them out with a broad Skimmer, and lay them on a
Cloth to cool. Then for your Pickle : To a Gallon of Vinegar, put one Quart of Spring- water, a Hand¬
ful of Bay-falt, let them boil, then put your Afparagus in your Jar ;'toa Gallon of Pickle, two Nut¬
megs, a quarter of an Ounce of Mace, the fame of whole white Pepper, fo pour the Pickle hot over
them. Cover them with a Linnen Cloth three or four times double, let them ftand a Week, and boil
the Pickle. Let them ftand a Week longer, and boil the Pickle again, and pour it hot on as before.
When they are cold, cover them up clofe with a Bladder and Leather.

To pickle Peaches.

rT' A K E your Peaches when they are at the full Growth, juft before they turn to be ripe ; be fure
they are not bruifed ; then take Spring-water, as much as you think will cover them ; make it foft
enough to bear an Egg, with Bay and common Salt, an equal Quantity of each; then put in your
Peaches, and lay a thin Board over them, to keep them under the Water. Let them ftand three Days,
and then take them out, and wipe them very carefully with a fine foft Cloth, and lay them in your
Glafs or Jar ; then take as much White Wine Vinegar, as will fill your Gafs or Jar : To every Gal¬
lon, put one Pint of the beft well-made Muftatxl, two or three Heads of Garlick, a good deal of Ginger
fliced, half an Ounce of Cloves, Mace, and Nutmegs; mix your Pickle well together, and pour over
your Peaches. Tye them clofe with a Bladder and Leather, they will be fit to eat in two Months.
You may with a fine Penknife cut them a-crofs, take out the Stone, and fill them with made Muftard
and Garlick, and Horfe-reddifh and Ginger; tye them together.

To pickle Reddifh Pods.

A/T A K E a ftrong Pickle with cold Spring-water and Bay-falt, ftrong enough to bear an Egg, then
^ -*• put your Pods in, and lay a thin Board on them, to keep them under Water. Let them ftand
ten Days, then drain them in a Sieve, and lay them on a Cloth to dry ; then take White Wine

Vinegar,

The Art of Cookery , made Plain and Eafy. 133

Vinegar, as much as you think will cover them, boil it, and put your Pods in a Jar, with Ginger,
Mace, Cloves, and Jamaica Pepper. Pour your Vinegar boiling hot on, and cover them with a coarfe
Cloth, three or four times double, that the Steam may come through a little, and let them ftand two
Days. Repeat this two or three times ; when it is cold, putin a Pint of Muftard-feed, and fome Horfe-
reddifh ; cover it clofe.

, To pickle French Beans.

plCKLE pour Beans as you do the Girkens.

To pickle Colliflovvers.

rT' A K E the larged and fined you can get, cut them in little Pieces, or more properly pull them into
little Pieces, pick the fmall Leaves that grow in the Flowers clean from them ; then have a broad
Stew-pan on the Fire with Spring-water, and when it boils, put in your Flowers, with a good Handful
of white Salt, and juft let them boil up very quick; be fure you don’t let them boil above one Minute ;
then take them out with a broad Slice, and lay them on a Cloth, and cover them with another, and
let them lye till they are quite cold. Then put them in your wide-mouth’d Bottles, with two or three
Blades of Mace in each Bottle, and a Nutmeg diced in Vinegar thin; then fill up your Bottles with
diddled Vinegar, and cover them over with Mutton Fat, and over that a Bladder, and then a Leather.
Let them ftand a Month before you open them.

If you find the Pickle tafte fweet as may be it will, pour off the Vinegar, and put frefh in, the Spice
will do again. In a Fortnight, they will be fit to eat. Obferve to throw them out of the boiling Wa¬
ter into cold, and then dry them.

To pickle Beat-Root.

C ETa Pot of Spring- water on the Fire, when it boils, put in your Beats, and let them boil till they
° are tender; then peel them with a Cloth, and lay them in a Stone- Jar, take three Quarts of Vine¬
gar, and two of Spring- water, fo do till you think you have enough to cover your Beats. Put vour
Vinegar and Water in a Pan, and fait to your Tafte. Stir it well together, till the Salt is all melted,
then pour them on the Beats, and cover it with a Bladder. Do not boil the Pickle.

To pickle White Plumbs.

A K E the large whit^ Plumbs, and if they have Stalks, let them remain on ; and do them as you
you do your Peaches.

To pickle Nectarines and Apricots.

HEY are done the fame as the Peaches. All thefe ftrong Pickles will wafte with the keeping;
therefore you mud fill them up with cold Vinegar.

To pickle Onions.

ry' A K E your Onions, when they are dry enough to lye up in your Houfe, fuch as are about as big
*■ as a large Wallnut ; or you may do fome as fmall as you pleafe. Take off only the outward dry
Coat, then boil them in one yVater without (hiding, till they begin to grow tender ; then drain them
through a Cullinder, let them cc^ol ; as foon as thny are quite cold, flip off two outward Coats or Skins,
flip them till they look white from’- each other, and rub them gently with a fine foft Linnen Cloth, and
lay them on a Cloth to cool. When this is done, put them into wide-mouth’d Glafles, with about fix
or eight Bay leaves. To a[Quarter of Onions, a quarter of an Ounce of Mace, two large Races of Gin¬
ger ft iced ; all thefe Ingredients mud be interfperfed here and there, in the Glafles among the Onions ;
then boil to each Quart of Vinegar two Ounces of Bay-falt, and skim it well as the Skim rifes, and let
itftand till it is cold ; then pour it into the Glafs, and cover it clofe with a wet Bladder dipped in Vi¬
negar, and tye them down ; they will eat well, and look white. As the Pickle waftes, fill them with
cold Vinegar.

To pickle Lemons.

'T* A KE twelve Lemons, ferape them with a Piece of broken Glafs, then cut them crofs in two,
four Parts down right, but not quite through, but that they will hang together; then put in as
much Salt as they will hold, and rub them well, and drew them over with Salt. Let them lay in an
earthen Difh for three Days, and turn them every Day; then flit an Ounce of Ginger very thin, and
fa l ted for three Days, twelve Cloves of Garlick parboiled, and falted three Day, a fmall Handful of
Muftard-feeds bruifed, and fearched through a Hair-fieve, fome red India Pepper, one to every Lemon;
take your Lemons out of the Salt, and fqueeze them very gently, and put them into a Jar, with the
Spice and Ingredients, and cover them with the bed Wftite Wine Vinegar. Stop them up very clofe,
and in a Month’s time they will be fit to eat.

L 1

The Art of Cookery, made Plain and Eafy.

To pickle Mufhrooms White.

tT'AKE fmall Bottoms, cut and prime them at the Bottom, wafli them with a Bit cf Flannel
through two or three Waters, then fet it on the Fire in a Stew-pan with Spring- water, and a fmall
Handful of Salt. When it boils, put your Mufhrooms in ; let it boil three or four Minutes, then
throw them into a Cullinder, and lay them on a Linnen Cloth quick, and cover them with another.

Pickle for Muflirooms.

’T’ AK E a Gallon of the belt Vinegar, put it into a cold Still. To every Gallon of Vinegar, put
half a Pound of Bay-falt, a quarter of an Ounce of Mace, a quarter of an Ounce of Cloves, a
Nutmeg cut into Quarters, keep the Top of the Still covered with a wet Cloth. As the Cloth dries,
put on a wet one ; don’t let the Fire be too large, left you burn the Bottom of the Still. Draw it as
long as you tafte the Acid, and no longer. When you fill your Bottles, put in your Mufhrooms, and
here and there put in a few Blades of Mace, and a Slice of Nutmeg; then fill the Bottle with Pickle,
and melt fome Mutton-fat, ftrain it, and pour over it. It will keep them better than Oil.

You muft put your Nutmeg over the Fire in a little Vinegar, and give it a boil. While it is hot,
you may flice it as you pleafe. When it is cold, it will not cut ; for it will crack to Pieces.

To pickle Codlings.

\\T HEN you have greened them as you do your Pippins, and they are quite cold, with a fmall
v Scoope very carefully take off the Eye as whole as you can, and fcoope out the Core, put in a
Clove of Garlick, and fill it up with Muftard-feed, lay on the Eye again, and put them in your Glaffes,
with the Eye uppermoft. Put the fame Pickle as you do to the Pippins, and tye them down clofe.

To pickle Red Currans.

H E Y are done the fame Way as Barberries.

T 7 pickle Fennel.

GET Spring-water on the Fire, with a Handful of Salt ; when it boils tye your Eermel in Bunches,
^ put them into the Water, juft give them a feald, lay them on a Cloth to dry ; when cold, put it in a
Glafs, with a little Mace and Nutmeg, fill it with cold Vinegar, lay a Bit of green Fennel on the
Top, and over that a Bladder and Leather.

To pickle Grapes.

TAKE Grapes at the full Growth, but not ripe, cut them in fmall Bunches fit for garnifhing,
A put them into a Stone-Jar, with Vine-leaves between every Layer of Grapes ; then take as much
Spring-water as you think will cover them, put in a Pound of Bay-falt, and as much white Salt as will
make it bear an Egg. Dry yqur Bay-falt, and pound it, it will melt the fooner, put it into a Bell-
mettle or Copper-pot, boil it and skim it very well ; as it boils take all the black Scum off, but not the
white Skim. When it has boiled a quarter of an Hour, let it ftand to cool and fettle ; when it is al-
moft cold, pour the clear Liquor on the Grapes, lay Vine-leaves on the Top, tye them down clofe
with a Linnen-cloth, and cover them with a Difh. Let them ftand twenty-four Hours, then take
them out, and lay them on a Cloth, cover them over with another, let them be dried between the
Cloths, then take two Quarts of Vinegar, one Quart of Spring-water, and one Pound of coarfe Sugar.
Let it boil a little while, skim it as it boils very clean, let it ftand till it is quite cold, dry your Jar
with a Cloth, put frefh Vine-leaves at the Bottom, and between every Bunch of Grapes, and on the
Top ; then pour the Clear off the Pickle on the Grapes, fill your Jar, that the Pickle may be above
the Grapes, tye a thin Bit of Board in a Piece of Flannel, and lay it in the Top of the Jar, to keep
the Grapes under the Pickle, tye them down with a Bladder, and then a Leather. Take them out
with a wooden Spoon ; be fure to make Pickle enough to cover them.

To pickle Barberies.

'T' A K E of White Wine Vinegar and Water, of each an equal Quantity : To every Quart of this
A Liquor putin half a Pound of Sixpenny Sugar, then pick the worft of your Barberries, and put into
this Liquor, and the beft into Glaffes ; then boil your Pickle with the worft of your Barberries, and
skim it very clean. Boil it till it looks of a fine Colour, then let it ftand to be cold before you ftrain
it, then ftrain it through a Cloth, wringing it to get all the Colour you can from the Barberries. Let
it ftand to cool and fettle, then pour it qlear into the Glaffes in a little of the Pickle ; boil a little Fennel,
when cold, put a little Bit at the Top of the Pot or Glafs, and cover it clofe with a Bladder and Lea¬
ther. To every half Pound of Sugar, put a quarter of a Pound of white Salt.

He Art of Cookery , made Plain and Eajy.
To pickle Red Cabbage.

*35

S \ I,CrE th! Cabbage thin and put to jt VineSar and SaIt> and Ounce of All-fpice cold : covet
P,cU,t° <ho? fomXplfare L of IF ' °f Ufc’ bU‘ f<>r S*™11'1"8 °f DiflMS> Salkts **

To pickle Golden Pippins.

np A K E the fineft Pippins you can get, free from Spots and Bruifes, put them into a Prefervin*-
c Pan °f ™ld SPr'nS water, and fet them on a Charcoal Fire. Keep them turning with a wood™
Spoon, till they will peel ; do not let them boil. When they are boiled, peel them, and put them
into the Water again, with a quarter of a Pint of the beft Vinegar, and a quarter of an Ounce of Alluni
Cover them very c ofe, with a Pewter-difh, and fet them on the Charcoal Fire again, a flow Fire not
to boil ; let them Hand, turning them now and then, till they look green ; then take them out, and
lay them on a Cloth to cool ; when cold, make your Pickle as for the Peaches, only inftead of made
Muftard, this mult be Muftard-feed whole. Cover them clofe, and keep them for Ufe.

To pickle Stertion Buds and Limes, you pick them off the Lime-trees in the Summer.

'T'AKE new Stertion feeds, or Limes, pickle them when large, have ready Vinegar, with what
* Spice you pleafe, throw them in, and flop the Bottle clofe.

To pickle Oyfters, Cockels and Mu fcles.

TAK E two hundred of Oyfters, the neweft and beft you can get, be careful to fave the Liquor
in fome Pan as you open them, cut off the black Verge, faving the reft, and put them into their
own Liquor, then put all the Liquor and Oyfters into a Kettle, and boil them about half an Hour
on a very gentle Fire, and do them very flowly, skimming them as the^Scum rifes, then take them off
the Fire, takeout the Oyfters, and ftrain the Liquor through a fine Cloth, then put in the Oyfters
again ; then take out a Pint of the Liquor whflft it is hot, put thereto three Quarters of an Ounce of
Mace, half an Ounce of Cloves;. juft give it one Boil, then put it to the Oyfters, and ftir up the
Spices well among the Oyfters; then put in about a Spoonful of Salt, and three Quarters of a Pint of
the beft white Wine Vinegar, and a quarter of an Ounce of whole Pepper; then let them ftand till
they be cold, then put the Oyfters as many as you well can into a Barrel, and put in as much Li¬
quor as the Barrel will hold, letting them fettle a while, they will foon be fit to eat ; or you may put
them into Stone Jars, and cover them clofe with a Bladder and Leather, be fure they be quite cold
before you cover them up. Thus do Cockels and Mufcles, only this, Cockels are fmall, and to this
Spic* you muft have at leaft two Quarts; nor is there any Thing to pick off them. Mufcles you muft
have two Quarts, and take great Care to pick the Crab out under the Tongue, and a little Fus
which grows at the Root of the Tongue. The two latter, Cockels and Mufcles, muft be work’d
in feveral W aters, to clean them from the Grit, and put them in a Stew-pan by themfelves, cover
them clofe, and when they are open, pick them out of the Shells and ftrain the Liquor.

To pickle young Suckers, or young Artichoaks before the Leaves are hard

'T' A K E young Suckers, pare them very nicely, all the hard Ends of the Leaves and Stalks, juft
feald them in Salt and Water, and when they are cold put them into little Glafs Bottles, with
two or three Bjades of large Mace and a Nutmeg fliced thin, fill them either with diftill’d Vinegar*
or the Sugar Vinegar of your own making, with half Spring Water.

• 1 i

To pickle Artichoak-Bottoms.

D O I L Artichoaks till you can pull the Leaves off, then take off the Choaks, and cut them from
the Stalk ; take great Care you don t let the Knife touch the Top, throw them into Salt and
Water for an Hour, then take them out, and lay them on a Cloth to drain, then put them into
large wide mouth’d Glaffes, put a little Mace and flic’d Nutmeg between, fill them either with di-
flill’d Vinegar, or your Sugar Vinegar and Spring- Water, cover them with Mutton Fat trv’d, and tie
them down with a Bladder and Leather. 3

To pickle Samphire.

A K E the Samphire that is green, lay it in a clean Pan, throw two or three Handfuls of Salt over,"
A and cover it with Spring- water. Let it lye twenty-four Hours, then put it into a clean Brafs Sauce¬
pan, throw in a Handful of Salt, and cover it with good Vinegar. Cover the Pan clofe, and fet it
over a very flow Fire; let it ftand till it is juft green and crifp, then take it off in a moment ; for if
t ftands to be foft, it is fpoiled ; put it in your Pickling-pot, and cover it clofe. When it is cold, tye
t down with a Bladder and Leather, and keep it for Ufe. Or you may keep it all the Year, in a very
Irong Brine of Salt and Water,' and throw it into Vinegar juft before you ufe it.

Elder-

138

The Art of Cookery , made Plain and Eajy.

Elder-Shoots in Imitation of Bamboo.

TAKE the largeft and youngeft Shoots of Elder, which put out the Middle of May , the middle
Stalks are moft tender and biggeft, the fmall ones not worth doing. Peel off the outward Peel or
Skin, and lay them in a ftrong Brine of Salt and Water for one Night, and then dry them in a Cloth,
Piece by Piece. In the mean time make your Pickle of half White Wine, and half Beer-Vinegar : To
each Quart of Pickle, you rauft put an Ounce of white or red Pepper, an Ounce of Ginger diced, a
little Mace, and a few Corns of Jamaica Pepper. When the Spice has boiled in the Pickle, pour it
hot upon the Shoots, flop them clofe immediately, and fet the Jar two Hours before the Fire, turning
it often. It is as good a Way of greening Pickles as often boiling; or you may boil the Pickle two or
three times, and pour on boiling hot, juft as you pleafe. If you make the Pickle of the Sugar Vinegar,
you mull let one half be Spring-water. You have the Receipt for this Vinegar in the nineteenth Chapter.

Rules to be cbferved in Pickling.

Always ufe Stone-Jars for all Sorts of Pickles that require hot Pickle to them. The firft Charge is
the leaft; or thefe not only lafts longer, but keep the Pickle better; for Vinegar and Salt will penetrate
through all earthen Vefl'els, Stone and Glafs is the only thing to keep Pickles in. Be fure never to put
your Hands in to take Pickles out, it will foon fpoil it. The beft Way is to every Pot, tye a wooden
Spoon full of little Holes, to take the Pickles out with.

CHAP. XV.

Of Making CAKES, &c.

To make a Rich Cake:

A K E four Pound of Flower well dried and fifted, feven Pound of Currants wafhed and rubb’d,
-*■ fix Pound of the beft frefh Butter, two Pound of Jordan Almonds blanched, and beaten with
Orange Flower Water and Sack till they are fine, then take four Pound of Eggs, put half the Whites
away, three Pound of double refin’d Sugar beaten and fifted, a quarter of an Ounce of Mace, the
fame of Cloves and Cinnamon, three large Nutmegs, all beaten fine, a little Ginger, half a Pint of
Sack, half a Pint of right French Brandy, Sweetmeats to your liking, they muft be Orange, Le¬
mon, and Citron. Work your Butter to a Cream with your Hands before any of your Ingredients
are in, then put in your Sugar, mix it well together ; let your Eggs be well beat, and {train’d thro’ a
Sieve, work in your Almonds firft, then put in your Eggs, beat them all together till they look
white and thick, then put in your Sack and Brandy and Spices, and {hake your Flour in by De¬
grees, and when your Oven is ready, put in your Currants and Sweetmeats as you put it in your
hoop; it will take four Hours baking in a quick Oven, you muft keep it beaten with your Hand all
the while you are mixing of it, and when your Currants are well wafh’d and clean’d, let them be
kept before the Fire, fo that they may go warm into your Cake. This Quantity will bake beft in
two Hoops.

To Ice a great Cake another Way.

/T1 A K E two Pound of double refin’d Sugar, beat and fift it very fine, and likewife beat and fift
a little Starch and mix with it, then beat fix Whites of Eggs to Froth, and put to it fome Gum-
Water, the Gum muft be fteep’d in Orange-flower-water, then mix and beat all thefe together two
Hours, and put it on your Cake; when it is baked, fet it in the Oven again to harden a quarter of
an Hour, take great Care it is not difcolour’d. When it is drawn, ice it over the Top and Sides,
take two Pound of double refin’d Sugar beat and fifted, and the Whites of three Eggs beat to a
Froth, with three or four Spoonfuls of Orange-flower-water, and three Grains of Musk and Amber-
greafe together ; put all thefe in a Stone Mortar, and beat thefe till it is as white as Snow, and with
• a Brufti or Bundle of Feathers, fpread it all over the Cake, and put it in the Oven to dry ; but take
Care the Oven does not difcolour it. When it is cold paper it, and it will keep good five or fix
Weeks.

To make a Pound Cake.

' I ' AKE a Pound of Butter, beat it in an earthen Pan, with your Hand one Way, till it is like a
fine thick Cream ; then have ready twelve Eggs, but half the Whites, beat them well, and beat
them up with the Butter, a Pound of Flour beat in it, and a Pound of Sugar, and a few Carraways;
beat it all well together for an Hour with your Hand, or a great wooden Spoon. Butter a Pan, and
put it in and bake it an Hour in a quick Oven.

For Change, you may put in a Pound of Currants clean wafh’d and pick’d. 3

*39

The Art oj Cookery , made Plain and Eafy.

A cheap Seed Cake.

TT A K E half a Peck of Flour, a Pound and half of Butter, put it in a Sauce-pan, with a Pint of new
A Milk, fet it on the Fire, take a Pound of Sugar and half an Ounce of All-fpice beat fine, mix
them with the Flour. When the Butter is melted, pour Milk and Butter in the Middle of the Flour
and work it up like Pafte. Pour in with the Milk half a Pint of good Ale Yeaft, fet it before the Fire
to rife, juft before it goes to the Oven. Either put in fome Currants or Carraways-feed, and bake it in
a quick Oven. Make it into two Cakes, they will take an Hour arid half baking.

To make a Butter Cake.

A K E a Difh of Butter, and beat it like Cream with your Hands, two Pounds of fine Sugar well
beat, three Pounds of Flour well dried, mix them in with the Butter, twenty-four Eggs, leave
out half the Whites, then beat all together an Hour. Juft as you are going to put it into the Oven, put
in a quarter of an Ounce of Mace, a Nutmeg beat, a little Sack or B andy, and Seeds or Currans,
juft as you pleafe.

To make Ginger-Bread Cakes.

TAKE three Pounds of Flour, one Pound of Sugar, one Pound of Butter, rubbed in very fine,
1 two Ounces of Ginger beat fine, a large Nutmeg grated ; then take a Pound of Treakle, a quarter
of a Pint of Cream, make them warm together, and make up the Bread ftiff, roll it out, and make it
up into thin Cakes, cut them out with a Tea-Cup, or a fmall Glafs, or roll them round like Nuts,
bake them on Tin Plates in a Hack Oven.

To make a fine Seed or Saffron Cake.

TAKE a quarter of a Peck of fine Flour, a Pound and half of Butter, three Ounces of Carraway
1 Seeds, fix Eggs beat well, a quarter of an Ounce of Cloves and Mace beat together very fine,
a Pennyworth of Cinnamon, beat a Pound of Sugar, a Pennyworth of Rofe-Water, a Pennyworth
of Saffron, a Pint and half of Yeaft, a Quart of Milk, mix it all together lightly with your^Hands
thus ; firft boil your Milk and Butter, then skim off the Butter, and mix it with your Flour,
and a little of the NT ilk, ftir the Yeaft into the reft and ftrain it ; mix it with the Flour, put in your
Seed and Spice, Rofe-Water, Tin&ure of Saffron, and Sugar, and Eggs, beat it all up well with
your Hands lightly, and bake it in a Hoop or Pan ; but be fure to butter the Pan well. It will take
an Hour and half in a quick Oven ; you may leave out the Seed if you chufe it, and I think it ra¬
ther better without it ; but that you muft do as you like.

A Rich Seed Cake, called the Nun’s Cake.

TAKE four Pound of your fineft Flour, and three Pound of double refin’d Sugar beaten and fifted*
1 mix them together, and dry them by the Fire till you prepare your other ^Materials ; take four
Pound of Butter, beat it with your Hand till it is foft like Cream, then beat thirty-five Eggs, leave out
fixteen Whites, and ftrain off your Eggs from the Treds, and beat them and the Butter together till
all appears like Butter. Put in four or five Spoonfuls of Rofe or Orange-flower Water, and beat
again ; then take your Flour and Sugar, with fix Ounces of Carraway Seeds, and ftrew it in by De¬
grees, beating it up all the Time for two Hours together. You may put in as much Timfture of Cin¬
namon or Ambergreafe as you pleafe, butter your Hoop, and let it ftand three Hours in a moderate
Oven. You muft obferve always in beating of Butter to do it with a cool Hand, and beat it always
one Way in a deep Earthen Diih.

To make Pepper Cakes.

Op ARE half a Gill of Sack, half a quarter of an Ounce of whole white Pepper, put it in and
boil it together a quarter of an Hour, then take the Pepper out, and put in as much double re¬
fin’d Sugar as will make it like a Pafte, then drop it in what Shape you pleafe on Plates, and let it dry
itlelf.

Portugal Cakes.

VT I x into a Pound of fine Flour, a Pound of Loaf Sugar beat and lifted, then rub into it a Pound
of pure fweet Butter, till it is thick like grated white Bread, then put to it two Spoonfuls of
Rofe-Water, two of Sack, ten Eggs, whip them very well with a Whisk, then mix into it eight
Ounces of Currants, mix’d all well together ; butter the Tin Pans, fill them but half full, and bake
them ; if made without Currants they’ll keep half a Year; add a Pound of Almonds blanch’d, and
beat with Rofe-Water as above, and leave out the Flour. Thefe are another Sort and better.

Mm A

140

The Art of Cookery , made Plain and Eafy.

A Pretty Cake.

TAKE five Pounds of Flour well dried, one Pound of Sugar, half an Ounce of Mace, and as
much Nutmeg, beat your Spice very fine, mix the Sugar and Spice in the Flour, take twenty-
two Eggs, leave out fix Whites, beat them, and put a Pint of Ale Yeaft and the Eggs in the Flour,
take two Pounds and half of frefh Butter, a Pint and half of Cream, fet the Cream and Butter over the
Fire, till the Butter is melted, let it ftand till it is blood, warm, before you put it into the Flour, fet it
an Hour by the Fire to rife, then put in feven Pounds of Currans, which muft be plumpetf in half a
Pint of Brandy, and three quarters of a Pound of candied Peels. It muft ftand an Hour and quarter in
the Oven. You mutt put two Pounds of chopped Raifins in the Flour, and a quarter of a Pint of
Sack. When you put the Currans in, bake it in a Hoop.

To make Ginger-Bread.

TAKE three Quarts of fine Flour, two Ounces of beaten Ginger, a quarter of an Ounce of
Nutmeg, Cloves, and Mace beat fine, but moft of the laft ; mix all together, three quarters of a
Pound of fine Sugar, two Pound of Treacle, fet it over the Fire, but don’t let it boil ; three quarters
of a Pound of Butter melted in the Treacle, and fome candied Lemon and Orange Peal cut fine, mix
all thefe together well ; an Hour will bake it in a quick Oven.

To make little Fine Cakes.

ON E Pound of Butter beat to Cream, a Pound and quarter of Flour, a Pound of fine Sugar beat
fine, a Pound of Currans clean wafh’d and pick’d, fix Eggs, two Whites left out, beat them
fine, mix the Flour and Sugar and Eggs by Degrees into the Bitter, beat it all well with both Hands,
either make it into little Cakes, or bake it in one.

Another Sort of little Cakes.

A Pound of Flour and half a Pound of Sugar, beat half a Pound of Butter with
mix them well together ; bake it in little Cakes.

your Hand, and

To make Drop Biskets.

TAKE eight Eggs and one Pound of double refin’d Sugar, beaten fine, and twelve Ounces of fine
Flour well dried, beat your Eggs very well, then put in your Sugar and beat it, and then your
Flour by Degrees ; beat it all very well together without ceafing, your Oven muft be as hot as for
Halfpenny Bread, then flower fome Sheets of Tin, and drop your Biskets of what Bignefs you pleafe,
and put them in the Oven as faft as you can, and when you fee them rife, watch them, and if they
begin to colour take them out, and put in more ; and if the firft is not enough, put them in again ;
if they are right done, they will have a white Ice on them. You may, if you chufe it, put in a few
Carraways ; when they are all baked put them in the Oven again to dry, then keep them in a very
dry Place.

To make Common Biskets.

nEAT up fix Eggs with a Spoonful of Rofe-water, and a Spoonful of Sack *, then add a Pound of
fine powder’d Sugar, and a Pound of Flour ; mix them into the Eggs by degrees, and an Ounce of
Coriander-feeds, mix’d all together well, and fhape them on white thin Paper, or Tin Moulds in any
form you pleafe. Beat the White of an Egg, and with a Feather rub them over, and duft fine Sugar
over them. Set them in an Oven moderately heated, till they rife and come to a good Colour ; take
them out, and when you have done with the Oven, and if you have no Stove to dry them in, put them
in the Oven again, and let them ftand all Night to dry.

French Biskets.

T T A V I N G a Pair of clean Scales ready, in one Scale, put three new-laid Eggs, in the other Scale
put as much dried Flour, an equal Weight with the Eggs, take out the Flour, and as much fine
Powder- fugar ; firft beat the Whites of the Eggs up well with a Whisk till they are of a fine Froth,
then whip in half an Ounce of candied Lemon-peel cut very thin and fine, and beat well, then by de¬
grees whip in the Flour and Sugar, then flip in the Yolk, and with a Spoon temper it well together,
then fhape your Biskets on fine white Paper with your Spoon, and throw powdered Sugar over them.
Bake them in a moderate Oven not too hot, giving them a fine Colour on the Top. When they are
baked, with a fine Knife cut them off from the Paper, and lay them in Boxes for Ufe.

The Art of Cookery , made Plain and Eafy.

141

To make Maccaroons.

TAKE a Pound of Almonds, let them be fcal’d, blanch’d and thrown into cold Water then dry
them in a Cloth, and pound them in a Mortar, moiften them with Orange-flower Water or
the White of an Egg, left they turn to an Oil ; afterwards take an equal Quantity of fine powder
Sugar, with three or four other Whites of Eggs, and a little Musk, beat all well together, and fhape
them on Wafer-paper with a Spoon round, bake them in a gentle Oven on Tin Plates.

To make Shrewsbury Cakes.

'T' AKE two Pound of Flour, a Pound of Sugar finely fearch’d, mix them together, (take out a
A quarter of a Pound to roll them in) then take four Eggs beat, four Spoonfuls of Cream, and two
Spoonfuls of Rofe-water, beat them well together, and mix them with the Flour into a Pafte roll
them into thin Cakes, and bake them in a quick Oven.

Madling Cakes.

np O a quarter of a Peck of Flour well dried at the Fire, add two Pound of Mutton Suet tried and
ftrain d clear of, when it is a little cool, mix it well with the Flour, fome Salt, and a very little
all Spice beat fine ; take half a Pint of good Yeaft, and put in half a Pint of Water, ftir it well to¬
gether, and ftrain it, mix up your Flour into a Pafte of a moderate Stiffnefs ; you muft add as much
cold Water as will make the Pafte of a right order, make it into Cakes about the Thicknefs and Big-
nefs of an Oat-Cake; have ready fome Currans clean wafh’d and pick’d, ftrow fome juft in the middle
of your Cakes between your Dough, fo that none can be feen till the Cake is broke. You may leave
the Currants out il you don’t chufe them. ^ 1

To make light Wigs.

TAKE a Pound and half of Flour, and half a Pint of Milk made warm, mix thefe together
and cover it up, and let it he by the Fire half an Hour ; then take half a Pound of Sugar and
half a Pound of Butter, then work thefe in a Pafte and make it into Wigs, with as little Flour as
poffible; let the Oven be pretty quick, and they will rife very much. Mind to mix a quarter of a
Pint of good Ale-Yeaft in the Milk. ^

To make very good Wigs.

T* AKE a quarter of a Peck of the fineft Flour, rub it into three quarters of a Pound of frefh
A Butter, till it is like grated Bread, fomething more then half a Pound of Sugar, half a Nutmeg
and half a Race of Ginger grated, three Eggs Yolks and Whites beat very well, and put to them
half a Pint of thick Ale-yeaft, and three or four Spoonfuls of Sack, make a Hole in the Flour, and
pour in your Yeaft and Eggs, as much Milk juft warm, as will make into a light Pafte. Let it’ftand
before the Fire to rife half an Hour, then make it into a Dozen and half of Wigs, wafh them over
with Egg juft as they go into the Oven ; a quick Oven and half an Hour will bake them.

To make Buns.

np A KE two Pounds of fine Flour, a Pint of good Ale-yeaft, put a little Sack in the Yeaft, and
A three Eggs beaten, knead all thefe together with a little warm Milk, a little Nutmeg, and a little
Salt ; then lay it before the Fire till it rife, very light, then knead in a Pound of frefh Butter, and a
Pound of rough Carraway-comfits, and bake them in a quick Oven, in what Shape you pleafe on
flour’d Papers.

To make little Plumb- Cakes.

TAK E two Pound of Flour dried in the Oven, or at a great Fire, and half a Pound of Sugar
A finely powder’d, four Yolks of Eggs, two Whites, half a Pound of Butter wafh’d with Rofe-
water, fix Spoonfuls of Cream warm’d, a Pound and half of Currans unwafh’d, but picked and
rubb’d very clean in a Cloth ; mix it all well together, then make them up into Cakes, and bake them
in an Oven almoft as hot as for a Manchet, and let them ftand half an Hour till they be colour’d on
both Sides, then take down the Oven Lid, and let them ftand to foak. You muft rub the Butter ilv
to the Flour very well, then the Sugar, then the Egg and Cream; and then the Currans.

142

The Art of Cookery made Plain and Eajy.

CHAP. XVI.

Of Cheefcakes , Creams , Jellies, TVhip Syllabubs , See.

To make fine Cheefecakes.

'T' A K E a Pint of Cream, and warm it, and put it to five Quarts of Milk warm from the Cow,
then put Runnet to it, and juft give it a ftir about ; and when it is come, put the Curd in a Linnen
Bag, or Cloth, and let it drain wJl away from the Whey, hut do not fqueeze it much ; then put it
in a Mortar, and break the Curd as fine as Butter, then put to your Curd, half a Pound of fweet
Almonds blanched, and beat exceeding fine, or half a Pound of Mackeroons beat very fine. If you
have Almonds, grate in a Naples Bisket ; but if you ufe Mackeroons, you need not ; then add to it
the Yolks of nine Eggs beaten, a whole N utmeg grated, two perfumed Plumbs diftolved in Rofe or
Orange-flower Water, half a Pound of fine Sugar ; mix all well together, then melt a Pound and quarter
of Butter, and ftir it well in it, and half a Pound of Currans plumped, to let ftand to cool till you ufe
it ; then make your Puff-pafte thus: Take a Pound of fine Flour, and wet it with cold Water, roll it
out, and put into it by degrees a Pound of frelh Butter, fhake a little Flour on each Coat as you roll it.
Make it juft as you ufe it.

You may leave out the Currans for Change, nor need you put in the perfumed Plumbs, if you diflike
them ; and for Variety, when you make them of Mackeroons, put in as much Tindfure of Saffron as
will give them a high Colour, but no Currans. This we call Saffron Cheefecakes ; the other without
Currans, Almond Cheefecakes; with Currans, fine Cheefecakes; with Mackeroons, Mackeroon
Cheefecakes. - • .

To make Lemon Cheefecakes,

,"p A K E the Peel of two large Lemons, boil it very tender, then pound it well in a Mortar, with
a quarter of a Pound or more of Loaf-fugar, the Yolks of fix Eggs, and half a Pound of frefh
Butter; pound and mix all well together, lay a Puff-pafte in your Patty-pans, and fill them half full,
and bake them. Orange Cheefecakes are done the fame Way, only you boil the Peel in two or three
Waters, to take out the Bitternefs.

A fecond Sort of Lemou Cheefecakes.

^T' A K E two large Lemons, grate off the Peel of both, and fqueeze out the Juice of one ; add to it
-*■ half a Pound of double-refined Sugar, twelve Yolks of Eggs, eight Whites well beaten, then melt
half a Pound of Butter, in four or five Spoonfuls of Cream, then ftir it all together, and fet it ever the
Fire, ftirring it till it begins to be pretty thick ; then take it off, and when it is cold, fill your Patty¬
pans little more then half full. Put a Pafte very thin at the Bottom of the Patty-pans; half an Hour,
with a quick Oven, will bake them.

To make Almond Cheefecakes.

'“p A K E half a Pound of Jordan Almonds, and lay them in cold Water all Night ; the next Morn-
ing blanch them into cold Water, then take them out, and dry them in a clean Cloth, and beat
them very fine in a little Orange-flower Water, then take fix Eggs, leave out four Whites, beat them
and ftrain them, then half a Pound of white Sugar, with a little beaten Mace ; beat them well toge¬
ther in a Marble Mortar, take ten Ounces of good frefh Butter, and melt it, a little grated Lemon-
peel, and put them in the Mortar, with the other Ingredients ; mix all well together, and fill your
Patty-pans. •

To make Fairy Butter.

HP A K E the Yolks of two hard Eggs, and beat them in a Marble-mortar, with a large Spoonful
A of Orange-flower Water, and two Tea Spoonfuls of fine Sugar beat to Powder; beat this all to¬
gether till it is a fine Part, then mix it up with about as much frelh Butter out of the Churn, and
force it thro’ a fine Strainer full of little Holes into a Plate. This is a pretty Thing to fet off a Table
at Supper.

Almond Cuflards.

rTp A K E a Pint of Cream, blanch and beat a quarter of a Pound of Almonds fine, with two
Spoonfuls of Rofe-water, fvyeeten it to your Paliat ; beat up the Yolks of four Eggs, ftir all toge¬
ther one Way over the Fire till it is thick, then pour it out into Cups, or you may bake it in little
China Cups.

' Baked Cuflards. *. *

/\ N E Pint of Cream, boil with Mace and Cinnamon, when cold take four Eggs, two Whites left
^ out, a little Rofe and Orange-flower Water and Sack, Nutmeg and Sugar to your Pallate, mix
them well together, and bake them in China Cups.

The Art of Cookery, made Plain and Eafy.

*43

To make plain Cuflards.

TAKEa Quart of new Milk, fweeten it to your Palate, grate in a little Nutmeg, beat up eight
A Eegs, leave out half the Whites, beat them up well, ftir them into the Milk, and bake it=in
China Bafons, or put them in a deep China D:fh ; have a Kettle of Water boiling, fet the Cup in,
let the Water come above half Way, but don’t let it boil too faft for fear of its getting into the Cups.
You may add a little Rofe-water.

To make Orange Batter.

npAKE the Yolks of ten Eggs beat very well, half a Pint of Rhenifh, fix Ounces of Sugar, and
the Juice of three fweet Oranges; fet them over a gentle Fire, ftirring them one way till it is
thick. When you take it off, ftir in a Piece of Butter as big as a large Wallnut.

To make Steeple Cream.

*T* A K E five Ounces of Hartfhorn, and two Ounces of Ivory, and put them into a Stone-Bottle,
-*■ ana fill it up with fair Water to the Neck, and put in a (mall Quantity of Gum Arabick, and
Gum Dragon ; then tye up the Bottle very clofe, and fet it into a Pot of Water with Hay at the
Bottom. Let it ftand fix Hours, then take it out, and let it ftand an Hour before you open it, left it
fly in your Face; then ftrain it in, and it will be a ftrong Jelly ; then take a Pound of blanched Al¬
monds, and beat them very fine, and mix it with a Pint of thick Cream, and let it ftand a little ; then
ftrain it out, and mix it with a Pound of Jelly, fet it over the Fire till it is Raiding hot, fweeten it to
your Tafte with double refin’d Sugar, then take it of, and put in a little Amber, and pour it into
fmall high Gallipots like a Sugar-loaf at Top; when it is cold turn them out, and lay whipt Cream
about them in Heaps ; be fure it does not boil when the Cream is in.

Lemon Cream.

TAKE five large Lemons, pare them as thin as poffible, fteep them all Night in twenty Spoon¬
fuls of Spring-water with the Juice of the Lemons, then ftrain it through a Jelly-bag into a
Silver Sauce-pan if you have one, the Whites of fix Eggs beat well, ten Ounces of double refin’d Su¬
gar, fet it over a very flow Charcoal Fire, ftir it all the Time one Way, skim it, and when it is as
hot as you can bear your Fingers in, pour it into Glafles.

A fe con d Lemon Cream.

TAKE the Juice of four large Lemons, and half a Pint of Water, and a Pound of double re¬
fin’d Sugar beaten fine, and the Whites of feven Eggs, and the Yolks of one beaten very well,
mix all together, and ftrain it, and fet it on a gentle Fire, ftirring it all the while, and'fcum it clean,
put into it the Peel of one Lemon, when it is very hot, but not boil, take out the Lemon Peal and
pour it into China Difhes. You muft obferve to keep it ftirring one Way all the Time it is over the

Fire.

Jelly of Cream.

TAKE four Ounces of Hartfhorn, put it on in three Pints of Water, let it boil till it is a ftiff
Jelly, which you will know by taking a little in a Spoon to cool ; then ftrain it off, and add to it
half a Pint of Cream, two Spoonfuls of Rofe-water, two Spoonfuls of Sack, and fweeten to your
Tafte Then o-ive it a gentle boil, but keep ftirring it all the time, or it will curdle ; then take it off,
and ftir it till it is cold ; then put it into broad Bottom-cups, let them ftand all Night^and turn them
out into a Difh ; take half a Pint of Cream, two Spoonfuls of Rofe-water, and as much Sack ; fweeten
[O your Palate, and pour over them. - .

To make Orange Cream.

rr-v A K E a Pint of the Juice of Seville Oranges, and put to it the Yolks of fix Eggs, the Whites of
A but four, beat the Eggs very well, and ftrain them and the Juice together. Add to it a Pound of
double- refined* Sugar, beaten and fifted ; fet all thofe together on a foft Fire, and put the Peel of half an
Orange into it, keep it ftirring all the while one way. When it is almoft ready to boil, take out the
Orange-peel, and pour out the Cream into Glafles, or China Difhes.

To make Goofeberry Cream.

ip A K E two Quarts of Goofeberries, put to them as much Water as will cover them, let them boil
P- all to mafh, then run them through a Sieve with a Spoon: To a Quart of the Pulp, you muft
have fix Ecgs well beaten ; and when the Pulp is hot, put in an Ounce of frefh Butter, fweeten it to
your Tafte, and put in your Eggs, and ftir them over a gentle Fire till they grow thick, then fet it by ;

and when it is almoft cold, put into it two Spoonfuls of Juice of Spinage, and a Spoonful of Orange-

N n flower

144 Tfo Art of Cookery , made Plain and Eajy.

flower Water, or Sack ; ftir it well together, and put it into your Bafon ; when it is cold, ferve it to
the Table.

To make Barley Cream.

TAKE a fmall Quantity of Pearl-Barley, and boil it in Milk and Water till it is tender, then
ftrain the Liquor from it, and put your Barley into a Quart of Cream, and let it boil a little,
then take the Whites of five Eggs and the Yolk of one, beaten with a Spoonful of fine Flour, and
two Spoonfuls of Orange-flower Water ; then take the Cream off the Fire, and mix in the Eggs by
Degrees, and fet it over the Fire again to thicken, fweeten it to your Tafte, pour it into Bafons, and
when it is cold ferve it up.

To make Blanch’d Cream.

*"p AKE a Quart of the thickeft fweet Cream you can get, feafon it with fine Sugar and Orange-
flower Water, then boil it, then beat the Whites of twenty Eggs with a little cold Cream, take
out the Treddles, which you muft do by {training it after it is beat, and when the Cream is on the Fire
and boils, pour in your Eggs, ftirring it all the Time one Way till it comes to a thick Curd, then
take it up, and pafs it through a Hair Sieve, then beat it very well with a Spoon till cold, then put
it into Difhes for Ufe.

To make Almond Cream.

'■p AKE a Quart of Cream, boil it with half a Nutmeg grated, and a Blade or two of Mace,
and a bit of Lemon-peel, and fweeten it to your Tafte ; then blanch a quarter of a Pound of
Almonds, beat them very fine with a Spoonful of Rofe or Orange-flower Water, take the Whites of
nine Eggs well beat, and ftrain them to your Almonds, beat them together, and rub them very well
through a coarfe Hair-fieve, mix all together with your Cream, fet it on the Fire, ftir it all one Way
all the Time till it boils, pour it into your Cups or Difhes, and when it is cold ferve it up.

A fine Cream.

*“p A KE a Pint of Cream, fweeten it to your Palate, grate a little Nutmeg, put in a Spoonful of
* Orange-flower Water and Rofe-water, and two Spoonfujs of Sack, beat up four Eggs, but two
Whites ; ftir altogether one Way over the Fire till it is thick, have Cups ready and pour it in.

To make Ratafia Cream.

,"p AKE fix large Laurel-leaves, and boil them in a Quart of thick Cream, when it is boil’d throw
away the Leaves, and beat the Yolks of five Eggs with a little cold Cream, and Sugar to your
Tafte, then thicken the Cream with your Eggs, and fet it over the Fire again, but don’t let it boil,
keep it ftirring all the while one Way, and pour it into China Difhes ; when it is cold its fit for Ufe.

To make whipt Cream.

’"p A K E a Quart of thick Cream, and the Whites of eight Eggs beat well, with half a Pint of
Sack, mix it together, and fweeten it to your Tafte with double refin’d Sugar.; you may per¬
fume it if you pleafe with a little Musk or Ambergreafe tied in a Rag, and fteep’d a little in the
Cream, whip it up with a Whisk, and fome Lemon-peel tied in the middle of the Whisk ; take the
Froth with a Spoon, and lay it in your Glafles or Bafons.

To make Whipt Syllabubs.

,_pAKE a Quart of thick Cream, and half a Pint of Sack, the Juice of two Seville Oranges, or Lemons,
grate in the Peel of two Lemons, half a Pound of double-refined Sugar, pour it into a broad
earthen Pan, and whisk it well ; but firft fweeten fome Red Wine, or Sack, and fill your Glafles as
full as you chufe ; then as the Froth rifes, take it off with a Spoon, and lay it carefully into your
Glafles, till they are as full as they will hold. Don’t make thefe long before you ufe them. You may
ufe Cyder fweetned, or any Wine you pleafe, or Lemon, or Orange-whey made thus: Squeeze the Juice
of a Lemon or Orange into a quarter of a Pint of Milk, when the Curd is hard, pour the Whey clear
off, and fweeten it to your Palate. You may colour fome with Juice of Spinage, fome with Saffron,
and fome with Cochineal, juft as you fancy.

To make Everlafing Syllabubs.

^p AKE five half Pints of thick Cream, half a Pint of Rbenifh, and half a Pint of Sack, the Juice of
two large Seville Oranges ; grate in juft the yellow Rind of three Lemons, and a Pound of double-
refined Sugar well beat, and fifted. Mix all together with a Spoonful of Orange-flower Water, beat
it well together with a Whisk half an Hour, then with a Spoon fill your Glafles. Thefe will keep

above

The Art of Cookery , made Plain and Eafy. 145

obove a Week, and is better made the Day before. The beft Way to whip Syllabubs is, have a fine
large Chocolate-mill, which you mull keep on purpofe, and a large deep Bowl to mill them in ; it is
both quicker done, and the Froth ftronger. The thin that is left at Bottom, have ready fome Calf’s
Foot Jelly boiled and clarified, there muft be nothing but the Calf’s Foot boiled to a hard Jelly ; when
cold, take off the Fat, and clear it with the White of Eggs, run it through a Flannel Bag, and mix
it with the dear, which you faved of the Syllibubs ; fweeten it to your Palate, and give it a boil; then
pour it into Bafons, or what you pleafe. When cold, turn it out, and it is a fine Flummery.

To make Hartfhorn Jelly.

T) O I L half a Pound of Hartfhorn in three Quarts of Water over a gentle Fire, till it becomes a
Jelly. If you take out a little to cool, and it hangs on the Spoon, it is enough. Strain it while it
is hot, put it in a well-tinned Sauce- pan, put to it a Pint of Rhenifh Wine, and a quarter of a Pound
of Loaf-fugar ; beat the Whites of four Eggs or more to a Froth, ftir it all together that the Whites
mix well with the Jelly, and pour it in, as if you were cooling it. Let it boil for two or three Mi¬
nutes, then put in the Juice of three or four Lemons ; let it boil a Minute or two longer. When it is
finely curdled, and of a pure white Colour, have ready a Swanskin Jelly Bag over a China Bafon, pour
in your Jelly, and pour back again, till it is as clear as Rock-water ; then fet a very clean China Ba¬
fon under, and have your GlafTes as clean as poffible, and with a clean Spoon fill your Glades. Have
ready fome thin Rind of the Lemons, and when you have filled half your GlafTes, throw the Peel into
the Bafon ; and when the Jelly is all run out of the Bag, with a clean Spoon fill the reft of the GlafTes,
and they will look of a fine Amber Colour. Now in putting in the Ingredients, there is no certain Rule;
you muft put Lemon and Sugar to your Palate. Molt People love them fweet ; and indeed they are
good for nothing unlefs they are.

To make Ribband Jelly.

*T' AKE out the great Bones of four Calves Feet, and put the Feet into a Pot with ten Quarts of
•*- Water, three Ounces of Hartfhorn, three Ounces of Ifinglafs, a Nutmeg quarter’d, four Blades
of Mace ; then boil this till it comes to two Quarts, and ftrain it through a Flannel-bag, let it ftand
twenty-four Hours, thenfcrape off all the Fat from the Top very clean, then flice it, and put to it
the Whites of fix Eggs beaten to Froth, boil it a little, and ftrain it again through a Flannel-bag,
then run the Jelly into little high GlafTes, run every Colour as thick as your Finger, one Colour
muft be thorough cold before you put another on, and that you put on muft not be but Blood-warm,
for fear it mix together. You muft colour Red with Cochineal, Green with Spinage, Yellow with
* Saffron, Blue with Syrup of Violets, White with thick Cream, and fometimes the Jelly by itfelf.
You may add Orange-flower Water, or Wine and Sugar, and Lemon if you pleafe, but this is all
Fancy.

Calves Foot Jelly.

T> O I L two Calves Feet in a Gallon of Water, till it comes to a Quart, then ftrain it, let it ftand
till cold, skim off all the Fat clean, and take the Jelly up clean. If there be any Settling in the
Bottom, leave it; put the Jelly into a Sauce pan, with a Pint of Mountain Wine, half a Pound of
Loaf-fugar, the Juice of four large Lemons, beat up fix or eight Whites of Eggs with a Whisk, then
put them into the Sauce-pan, ftir all together well till it boils. Let it boil a few Minutes ; have ready a
large Flannel Bag, pour it in, it will run through quick ; pour it in again till it runs clear, then have
ready a large China Bafon, with the Lemon-peels cut as thin as poffible, let the Jelly run into that
Bafon, and the Peels both gives it a fine Amber Colour, and alfo a Flavour ; with a clean Silver Spoon
fill your GlafTes.

To make Curran Jelly.

cTRIP the Currants from the Stalks, put them in a Stone Jar, flop it clofe, fet it in a Kettle of
boiling Water half way the Jar, let it boil half an Hour, take it out and ftrain the Juice thro’ a
coarfe Hair-fieve. To a Pint of Juice put a Pound of Sugar, fet it over a fine clear, quick Fire, in
your Preferving Pan, or a Bell-mettle Skillet, keep ftirring it all the Time till the Sugar is melted,
then skim the Scum off as faft as it rifes ; when your Jelly is very clear and fine, pour it into Gally-
pots, when cold, cut white Paper juft the Bignefo of the Top of the Pot, and lay on the Jelly,
then cover the Top clofe with white Paper, and prick it full of Holes, fet it in a dry Place, put
fome into GlafTes and paper them.

To make Rasberry Giam.

TAKE a Pint of this Curran Jelly, and a Quart of Rasberries, bruife them well together, fet
them over a flow Fire, keeping them ftirring all the Time till it boils ; let it boil five or fix Mi¬
nutes, pour it into your Gally-pots, and paper as you do the Curran-jelly, and keep it for Ufe. They
will keep To two or three Years, and have the full Flavour of the Rasberry.

146

The Art oj Cookery , made Plain and Eafy.

To make Hartfhorn Flummery.

BOIL half a Pound of the Shavings of Hartfhcrn in three Pints of Water, till it comes to a Pint*
then* ftrain it through a Sieve into a Bafon, and fet it by to cool ; then fet it over the Fire, let it
juft melt, and put to it half a Pint of thick Cream, fcalded and grown cold again, a quarter of a
Pint of White-wine, and two Spoonfuls of Orange-flower Water, fweeten it with Sugar, and beat it
for an Hour and half, or it will not mix well, nor look well ; dip your Cups in Water before you put
in your Flummery, or elfe it will not turn out well. It is beft when it ftands a Day or two before
you turn it out ; when you ferve it up turn it out of the Cups, and ftick blanch’d Almonds cut in
long narrow Bits on the Top. You may eat them either with Wine or Cream.

A fecond Way to make Hartfhorn Flummery.

rT' A K E three Ounces of Plartfhorn and put it to boil, with two Quarts of Spring- water* let it
fimmer over the Fire fix or feven Hours, till half the Water is confumed, or elfe put it in a Jug,
and fet it in the Oven with Houfhold Bread, then ftrain it through a Sieve, and beat half a Pound
of Almonds very fine, with fome Orange-flower Water in the beating, and when they are beat,
mix a little of your Jelly with it, and fome fine Sugar, ftrain it out, and mrx it with your other
Jelly, ftir it together till it is little more then'Blood-warm, then pour it into half Pint Bafons or Difhes
for the Purpofe, fill them but half full ; but when you ufe them turn them out of the Difh 23 you
do Flummery; if it does not come out clean, fet your Bafon a Minute or two in warm Water;
you may ftick Almonds in it, or not, juft as you pleafe. Eat it with Wine and Sugar, or make
your Jelly this Way ; put fix Ounces of Hartfhorn in a glazed Jug with a long Neck, and put to it
three Pints of foft Water, cover the Top of the Jug clofe, and put a Weight on it to keep it fteady ;
fet it in a Pot or Kettle of Water twenty-four Hours, let it not boil, but be fcalding hot ; then ftrain
it out, and make your Jelly.

To make Oatmeal Flummery.

A K E fome Oatmeal, put it into a broad deep Pan, then coyer it with Water, ftir it together,
and let it ftand twelve Hours, then pour off that Water clear, and put on a good deal of frefh
Water, fhift it again in twelve Hours, and fo in twelve more ; then pour off the Water clear, and
ftrain the Oatmeal through a coarfe Hair-fieve, and pour it into a Sauce-pan, keeping it ftirring all
the Time with a Stick till it boils and is very thick, then pour it into Difhes, when cold turn it in¬
to Plates, and eat it with what you pleafe, either Wine and Sugar, or Beer ^nd Sugar, or Milk; it
eats very pretty with Cyder and Sugar.

You mult obferve to put a great deal of Water to the Oatmeal, and when you pour off the laft
Water, pour on juft enough frefh as to ftrain the Oatmeal well. Some let it ftand forty-eight Hours,
fome three Days, fhifting the Water every twelve Hours ; but that is as you love it for Sweetnefs or
Tartnefs; Grotes once cut does better than Oatmeal. Mind to ftir it together when you put in frefh
Water.

To make a fine Syllabub from the Cow.

AJ A K E your Syllabub of either Cyder or Wine, fweeten it pretty fweet, and grate Nutmeg in,
then milk the Milk into the Liquor; when this is done, pour over the Top half a Pint or Pint
of Cream, according to the Quantity of Syllabub you make.

You may make this Syllabub at Home, only have new Milk ; make it as hot as Milk from the
Cow, and out of a Tea-pot or any fuch Thing, pour it in, holding your Hand very high.

To make a Hedge-Hog.

T1 A K E two Pounds of blanched Almonds, beat them well in a Mortar with a little Canary and
Orange- flower Water, to keep them from oiling. Make them into ftiffPafte, then beat in the
Yolks of twelve Eggs, leave out five of the Whites, put to it a Pint of Cream, fweeten it with Sugar,
put in half a Pound of fweet Butter melted, fet it on a Furnace or flow Fire, and keep it conftantly
ftirring, till it is ftiff enough to be made into the Form of an Hedge-Hog ; then ftick it full of blanched
Almonds, flit and ftuck up like the Briftles of a Hedge-Hog, then put it into a Difh, take a Pint of
Cream, and the Yolks of four Eggs beat up, fweetned with Sugar to your Palate. Stir them together
over a flow Fire till it is quite hot, then pour it round the Hedge-Hog in the Difh, and let it ftand till it

is cold, and ferve it up. - Or a rich Calf’s Foot Jelly made clear and good, pour into the Difh round

the Hedge- Hog ; and when it is cold, it looks pretty, and makes a pretty Difh ; or looks pretty in the
Middle of a Table for Supper.

The Art of Cookery , made Plain and Eafy.

J4 7

To make French Flummery.

A K E a Quart of Cream, and half an Ounce of Ifinglafs, beat it fine, and ftir it into the Cream-
Let it boil foftly over a flow P'irea quarter of an Hour, keep it liirring all the time ; then take it
off the Fire, fweeten it to your Palate, and putin a Spoonful of Rofe-water, and a Spoonful of Orange-
flower Water, ftrain it, and pour it into a Glafs or Bafon, or juft what you pleafe, and when it is
cold, turn it out. It makes a fine Side-difh. You may eat it with Cream, Wine, or whit you pleafe.
Lay it round baked Pears ; it both looks very pretty, and eats fine.

Buttered Tort.

Qp A K E eight or ten large Codlings and fcald them, when cold skin them, take the Pulp and beat
-*■ it as fine as you can with a Silver Spoon, then mix in the Yolks of fix Eggs, and the Whites of

four beat all well together, a Seville Orange fqueez’d in the Juice, and thread the Rind as fine as pof-
fible, fome grated Nutmeg and Sugar to your Tafte ; melt fome fine frefh Butter, and be2t up with
it according as it wants, till it is all like a fine thick Cream, then make a fine PufF-pafte, have a
large Tin Patty that will juft hold it, cover the Patty with the Pafte, and pour in the Ingredients,
don’t put any Cover on, bake it a quarter of an Hour, then flip it out of the Patty on to a Difh,
and throw fine Sugar w'ell beat all over it. It is a very pretty Side-difh for a fecond Courfe. You
may make this of any large Apple you pleafe.

The Flooting Ifland, a pretty Dif: for the Middle of a Table at a fecond Courfe ,

or for Stpper.

TAKE a Soop Difh according to the Size and Quantity you would make ; but a pretty deep Glafs
Difh is beft, and fet it on a China Difh, firft take a Quart of the thickeft Cream you can get,
make it pretty fweet with fine Sugar, pour in a Gill of Sack, grate the yellow Rind of a Lemon

in, and mill the Cream till it is all of a thick Froth, then as carefully as you can, pour the thin from

the Froth into a Difh ; take a French Role, or as many as you want, cut it as thin as you can, lay a
Layer of that as light as poflible on the Cream, then a Layer of Currant-jelly, then a very thin
Layer of Role, and then Hartfhorn-jelly, then French Role, and over that whip your Froth which

you faved ofF the Cream very well milled up, and lay at Top as high as you can heap it ; and as for the

Rim of the Difh fet it round with Fruit or Sweetmeats according to your Fancy, this looks very pretty
in the middle of a Table with Candles round it, and you may make it of as many different Colours as
you fancy, and according to what Jellies and Giams, or Sweet-meats you have ; or at the Bottom of
your Difh you may put the thickeft Cream you can get; but that is as you fancy. ^

i) y—

* > « *

4- ^

VT7TT~ - tdA *J

Of' Made Wines , Brewing , French Bread , Muffins , &c.

0j, ;

To make Railin Wine.

PU T into a large Veffel, or Mafhing-Tub, a Hogfhead of Water, and throw into it two hundred of
Raifins, let them fteep a Fortnight, ftirring them every Day ; then pour off all the Liquor, and
prefs the Raifins. Put both Liquors together into a very nice clean Veffel, that will juft hold it, for it
muft be full. Let it ftand till it has done hifling, or making the leaft Noife ; then flop it clofe, and
let it ftand fix Months. Peg it, and if you find it quite clear, rack it off into another Veffel, flop it
clofe, and let it ftand three Months longer, then bottle it ; and when you ufe it, rack it off into a
Decanter.

To make Elder Wine.

PICK the Elderberries when full ripe, put them into a Stone-Jar, and fet them in the Oven,
or a Kettle of boiling Water, till the Jar is hot through ; then take them out and ftrain them
through acoarfe Cloth, wringing the Berries, and put the J nice into a clean Kettle : To every Quart of
Juice, put a Pound of fine Lisbon Sugar, let it boil, and skim it well. When it is clear and fine, pour
it into a Jarr ; when cold, cover it clofe, and keep it till you make Raifin Wine ; then when you tun
your Wine, to every Gallon of Wine, put half a Pint of the Elder-fyrup.

Orange Wine.

TAKE twelve Pounds of the beft Powder-fugar, with the Whites of eight or ten Eggs well beaten,
into fix Gallons of Spring-water, and boil it three quarters of an Hour. When it is cold, put it
into fix Spoonfuls of Yeaft, and alfo the Juice of twelve Lemons, which being pared muft ftand with

Q o two

148 The Art of Cookery , niade Plain and Eafy.

two Pounds of white Sugar in a Tankard, and in the Morning skim off the Top, and then put it into
the Water. Then add the Juice and Rinds of fifty Oranges, but not the white Part of the Rinds; and
fo let it work al! together two Days and two Nights ; then add two Quarts of Rhenifh or White Wine,
and put it into your Veffel.

To make Orange Wine with Raifins.

'"p A K E thirty Pounds of new Malaga Raifins pick’d clean, chop them final! , you mull have
-*■ twenty large Sevile Oranges, ten of them you muff pare as thin as for preferving ; boil about
eight Gallons of foft Water till a third Part be confumed, let it cool a little, then put five Gallons of
it hot upon your Raifins and Orange-peel, ftir it well together, cover it up, and when it is cold let
it (land five Days, ftirring it -up once or twice a Day, then pafs it through a Hair-fieve, and with a
Spoon prefs it as dry as you can, and put it up in a Runlet fit for it, and put to it the Rinds of the
other ten Oranges, cut as thin as the firft ; then make a Syrrup of the Juices of the twenty Oranges -
with a Pound of white Sugar. It muft be made the Diy before you tun it up, ftir it well together,
and flop it clofe, let it ftand two Months to clear, then bottle it up. It will keep three Years, and
is the better for keeping.

To make Elder-Flower Wine very like Fontineac.

Op A K E fix Gallons of Spring-water, twelve Pounds of white Sugar, fix Pounds of Raifins of the
Sun chopped, boil thefe together one Hour, then take the Flower of Elder, when they are falling,
and rub them off to the Quantity of half a Peck. When the Liquor is cold, put them in, and the
next Day put in the Juice of three Lemons, and four Spoonfuls of good Ale-Yeaft. Let it ftand
covered up two Days, then ftrain it off, and put it in a Veffel fit for it. To every Gallon of Wine
put a Quart of Rhenifh, and put your Bung lightly on a Fortnight, then flop it down clofe. Let it
ftand fix Months ; and if you find it is fine, bottle it off.

Goofeberry Wine.

A T H E R your Goofeberries in dry Weather, when they are half ripe, pick them, and bruifea
Peck in a Tub, with a wooded Mallet ; then take a Horfe-bair Cloth, and prefs them as much
as poflible, without breaking the Seeds. When you have preffed out all the Juice, to every Gallon of
Goofeberry, put three Pounds of fine dry Powder-fugar, ftir it together till the Sugar is all diffolved
then put it in a Veffel or Cask, which muft be quite full. If ten or twelve Gallons, Jet it ftand a
Fortnight ; if a twenty Gallon Cask, let it ftand five Weeks. Set it in a cool Place, then draw it off
from the Lees, clear the Veffel of the Lees, and pour in the clear Liquor again. If it be a ten Gallon
Cask, let it ftand three Months ; if a twenty Gallon, four or five Months, then bottle it off.

To make Curran Wine.

GATHER your Currans of a fine dry Day, when the Fruit is full ripe, ftrip them, put them in
a large Pan, and bruife them with a wooden Peftle, till they are all bruifed. Let them ftand in
a Pan or Tub twenty-four Hours to foment ; then run it through a Hair-Sieve, and don’t jet your
Hand touch your Liquor. To every Gallon of this Liquor, put two Pounds and a half of white Sugar,
ftir it well together, and put it into your Veffel. To every fix Gallon^, put in a Quart of Brandy,
and let it ftand fix Weeks. If it is fine, bottle it ; if it is not, draw it off, as clear as you can, into
another Veffel, or large Bottles ; and in a Fortnight, bottle it in fmall Bottles.

To make Cherry Wine.

pULL your Cherries when full ripe, pull off the Stalks, and prefs them thro’ a Hair-fieve; to
-*■ every Gallon of Liquor put two Pounds of lump Sugar beat fine, ftir it together and put it into
a Veffel, it muft be full ; when it has done working and making any Noife, ftop it clofe for three
Months, and bottle it off.

Birch Wine.

'"p H E Seafon for procuring the Liquor from the Birch-Trees is in the Beginning of Marche while
the Sap is riling, and before the Leaves fhout out; for when the Sap is come forward, and the
Leaves appear, the Juice by being long digefted in the Bark, grows thick and colour’d, which be¬
fore was thin and clear.

The Method of procuring the Juice is by boring Holes in the Body of the Tree, and putting in
Foffets, which are commonly made of the Branches of Elder, the Pith being taken out, you may
without hurting the Tree, if large, tap it in feveral Places, four or five at a Time, and by that means
fave from a good many Trees feveral Gallons every Day ; if you have not enough in one Day, the
Bottles in which it drops muft be cork’d clofe, and rofin’d or wax’d ; however make Ufe of it as foon
as you can.

The Art of Cookery , made Plain and Eafy. 149

Take the Sap and boil it as long as any Scum rifes, skimming it all the Time; to every Gallon of
Liquor put four Pound of good Sugar, and the thin Peel of a Lemon, boil it afterwards half an Hour
fcumming it very well, pour it into a clean Tub, and when it is almoft cold, fet it to work with
Yeaft fpread on a Toaft, let it itand five or fix Days, fli r ring it often ; then take fuch a Cask as will
hold the Liquor, fire a large Match dipt in Brimftone, and throw it into the Cask, flop it clofe till
the Match is extinguifh’d, and tun your Wine, lay the Bung on light till you find it has done work¬
ing, then flop it clofe and keep it three Months, then bottle it off".

Quince Wine.

GATHER the Quinces when dry and full ripe, take twenty large Quinces, wipe them clean
with a coarfe Cloth, and grate them with a large Grater or Rufp as near the Core as you can,
but none of the Core; boil a Gallon of Spring- Water, throw in your Quinces, let it boil foftly about
a quarter of an Hour, then ftrain them well into an Earthern Pan on two Pound of double refin’d
Sugar, pare the Peel of two large Lemons, throw in and fqueeze the Juice in thro’ a Sieve, ftir
it about till it is very cool, then toaft a little Bit of Bread very thin and brown, rub a little Yeaft on
it, let it Hand clofe cover’d twenty-four Hours, then take out the Toall and Lemon, and put it up in
a Cag, keep it three Months, then bottle it. If you make a twenty Gallon Cask let it ftand fix
Months before you bottle it ; when you ftrain your Quinces you are to wring them hard in a coarfe
Cloth.

To make Cowflip or Clary Wine.

T""1 A KE fix Gallons of Water, twelve Pounds of Sugar, the Juice of fix Lemons, the Whites of
four Eggs beat very well, put all together in a Kettle, let it boil half an Hour, fcim it very
well, take a Peck of Cowflips, if dry ones half a Peck, put them into a Tub with the thin peeling of
the fix Lemons, then pour on the boiling Liquor, and ftir them about; when almoft cold, put in a

thin Toaft baked dry, and rubb’d with Yeaft, let it ftand two or three Days to work. If you put

in before you tun it fix Ounces of Svrrup of Citron or Lemons, with a Quart of Rhenifh Wine, it
will be a great Addition ; the third Day ftrain it off, and fqueeze the Cowflips thro’ a coarfe Cloth,
then ftrain it thro’ a Flannel-bag and tun it up, lay the bung loofe for two or three Days to fee if

it works, and if it don’t bung it down tight, let it ftand three Months, then bottle it.

To make Turnep Wine.

'"p A K E a good many Turnips, pare them, flicethem, and put them in a Cyder-prefs, and prefs out
-*■ all the Juice very well. To every Gallon of Juice, have three Pounds of Lump Sugar, have a
Veffel ready, juft big enough to hold the Juice, put your Sugar into theVeffel; and alfo to every Gallon
of Juice half a Pint of Brandy. Pour in the Juice, and lay fomething over the Bung for a Week, to fee
if it works. If it does, you muft not bung it down till it has done working, then flop it clofe for three
Months, and draw it off into another Veffel. When it is fine, bottle it off.

Rasberry Wine.

nr* A K E feme fine ripe Rar, berries, bruife them with the Back of a Spoon, then ftrain them through
* a Flannel Bag into a Stone-Jar. To each Quart of Juice, put a Pound of double refined Sugar,
ftir it well together, and cover it clofe ; Let it ftand three Days, then pour it oft dear. Toa Quart of
Juice put two Quarts of White Wine, bottle it off, it will be fit to drink in a Week. Brandy made
thuiisa very fine Dram, and a much better Way than fteeping the Rasberries.

Rules for Brewing.

pA R E muft be taken in the firft place to have the Malt clean ; and after it is grinded, it ought to
ftand four or five Days.

For ftrong O&ober, five Quarters of Malt to three Hogfheads, and twenty-four Pounds of Hops.
This will afterwards make two Hoglheads of good keeping fmall Beer, allowing five Pounds of Hops
to it.

For good middling Beer, a Quartern of Malt makes a Hogfhead of Ale, and one of Small Beer ; or
it will make three Hogftieads of good Small Beer, allowing eight Pounds of Hops. This will keep all
the Year; or it will make twenty Gallons of ftrong Ale, and two Hogftieads of fmall Bear, that will
keep all the Year.

If you intend your Ale to keep a great while, allow a Pound of Hops to every Bufhel ; if to keep
fix Months, five Pounds toa Hogfhead ; if for prefent drinking, three Pounds to a Hogfhead, thefofteft
and cleaneft Water you can set.

Obferve the Day before to have all your Veffels very clean, and never ufe your Tubs for any Ufe,
except to make Wines.

Let your Casks be very clean the Day before with boiling Water ; and if your Bung is big enough,
ferub them well with a. little Birch-Broom or Brufh ; but if they be very bad, take out the Heads, and

let

150 The Art of Cookery , made Plain and Eajy.

let them be fcrubed clean with a Hand-Brufli and Sand, and Fuller’s Earth. Put on the Head again
and fcald them well, and throw into the Barrel a Piece of unflacked Lime, and flop the Bung clofe.

The firft Copper of Water, when it boils, pour into your Mafh-Tub, and let it be cool enough to
fee your Face in ; then put in your Malt, and let it be well mafhed, have a Copper of Water boiling
in the mean time, and when your Malt is well mafhed, fill your Mafhing-tub ; ft i r it well again, and
cover it over with the Sacks. Let it ftand three Hours, then fet a broad fhallow Tup under the Cock,
let it run very foftly, and if it is thick, throw it up again, till it runs fine; then throw a Handful of
Hops in the under Tub, and let the Mafh run into it, and fill your Tubs till all is run off. Have
Water boiling in the Copper, and lay as much more on as you have Occafion for, allowing one third
for boiling and watte. Let that ftand an Hour, boiling more Water to fill the Mafh-tub for fmall
Beer ; let the Fire down a little, and put it into Tubs enough to fill your Mafh. Let the fecond
Mafh be run off, and fill your Copper with the firft Wort ; put in Part of your Hops, and make it
boil quick. About an Hour is long enough ; and when it is half boiled, throw in a Handful of Salt.
Have a clean white Wand, and dip it into the Copper, and if the Wort feels clammy, it is boiled
enough ; then flacken your Fire, and take off your Wort. Have ready a large Tub, put two Sticks
a-crofs, and fet your ftraining Basket over the Tub on the Sticks, and ftrain your Wort through it.
Put your other Wort on to boil with the reft of the Hops ; let your Mafh be ftill covered again with
Water, and thin your Wort that is cooled in as many things as you can; for the thinner it lies, and
the quicker it cools, the better. When quite cool, put it into the Tunning-tub; mind to throw a
Handful of Salt into every Boil ; when the Mafh has flood an Hour, draw it off, then fill your Mafh
with cold Water, take off the Wort in the Copper, and order it as before. When cool, add to it the
firft in the Tub ; fo foon as you empty one Copper, fill the other, fo boil your fmall Beer well. Let
the laft Mafh run off; and when both are boiled with frefh Hops, order them as the two firft Boilings;
when cool, empty the Mafh-tub, and put the fmall Beer to work there. When cool enough, work it,
fet a wooden Bowl of Yeaft in the Beer, and it will work over with a little of the Beer in the Boil.
Stir your Tun up every twelve Hours, let it ftand two Days, then tun it taking off the Eaft. Fill
your Veffels full, and fave fome to fill your Barrels; let it ftand till it has done working, then lay on
your Bung lightly for a Fortnight, after that ftop it as clofe as you can. Mind you have a Vent-peg
at the Top of the Veffel in warm Weather, open it, and if your Drink hiffes, as it often will, loofen it
till it has done, then ftop it clofe again. If you can boil your Ale in one boiling it is beft, if your Cop¬
per will allow of it ; if not, boil it as Conveniency ferves. The Strength of your Beer muft be accord¬
ing to the Malt you allow more or lefs, there is no certain Rule.

When you come to draw your Beer, and find it is not fine, draw off a Gallon, and fet it on the
Fire, with two Ounces of Ifinglafscut fmall and beat. Diffolve it in the Beer over the Fire ; when it
is all melted, let it ftand till it is cold, and pour it in at the Bung, which muft Jay loofe on till it has
done fomenting, then ftop it clofe for a Month.

Take great Care your Casks are not mufty, or have any ill Tafte; if they have, it is the hardeft
thing in the World to fweeten them.

You are to wafh your Cask with cold Water before you fcald them, and they fhould lye a Day or
two foaking, and clean them well, then fcald them.

The beft Thing for Rope Beer.

A/T IX two handfuls of Bean-flour, and one handful of Salt, throw this into a Kilderkin of Beer;

don’t ftop it clofe till it has done fomenting, then let it ftand a Month and draw it off, but fome-
times nothing will do with it.

When a Barrel of Beer is turn'd , four.

r I ' O a Kilderkin of Beer throw in at the Bung a Quart of Oatmeal, \zy the Bung on loofe two or
three Days, then ftop it down clofe, and let it ftand a Month ; fome throws in a Piece of Chalk
as big as a Turkey’s Egg, and when it has done working ftop it clofe for a Month, then tap it.

To make French Bread.

r,l ' A K E three Quarts of Water and one of Milk, in Winter fcalding hot, in Summer a little more
than Milk warm, feafon it well with Salt, then take a Pint and half of good Ale-veaft not bit¬
ter, lay it in a Gallon of Water the Night before, pour it off the Water, ftir in your Yeaft into the
Milk and Water, then with your Hand break in a little more than a Quarter of a Pound of Butter,
work it well till it is diffolv’d, then beat up two Eggs in a Bafon, and ftir them in, have about a Peck
and half of Hour, mix it with your Liquor, in Winter make your Dough pretty ftiff, in Summer
more flack ; fo that you may ufe a little more or lefs of Flour, according to the Stiffnefs of your
Dough, mix it well, but the lefs you work it the better, make it into Roles, and have a very quick
Oven, but not to burn, when they have lain about a quarter of an Hour, turn them on the other oide,
let them lie about a quarter longer, take them out and rafp them, ftir your Liquor into the Flour as

you do for Pye Cruft ; after your Dough is made cover it with a Cloth, and let it lie to rife while
the Oven is heating.

The Art oj Cookery , made Plain and Eafy.

4' .

*5*

To make Muffings era*/ Qat-Cakes.

r“p O a Bufriel of Hertfordjhire white Flour, take a Pint and half of good Ale-yeaft, from pale Malt
if you can get it, becaufe it is whitcft; let the Yeaft lie in Water all Night, the next Day pour
off the Water clear, make two Gallons of Water juft Milk warm, not to fcald.your Yeaft, and two
Ounces of Salt, mix your Water, Yeaft and Salt well tog ether for about a quarter of an Hour, then
ftrain it, and mix up your Dough as light as pofiible, and let it lie in your Trough an Hour to rife,
then with your Hand roll it, and pull it into little Pieces about as big as a large Walnut, roll them
with vour Hand like a Ball, lay them on your Table, and as faft as you do them lay a Piece of Flan¬
nel over them, and be .fure to keep your Dough cover’d with Flannel ; when you have rolled out all
your Dough, begin to bake the firft, and by that Time they will be fpread out in the right Form ;
lay them on your Iron, as one Side begins to change Colour turn the other, and take great Care they
don’t burn, or be too much difcolour’d ; but that you will be a Judge off in two or three Makings.
Take Care the middle of the Iron is not too hot, as it will be, but then you may put a Brick-bat or
two in the middle of the Fire to flacken the Heat. The Thing you bake on muft be made thus.

Build a Place juft as if you was going to fet a Copper, and in the Stead of a Copper a Piece of Iron
all over the Top fix’d in Form, juft the fame as the Bottom of an Iron Pot, and make your Fire
underneath with Coal as in a Copper; obferve, Muffings are made the fame Way, only this, when
you pull them to Pieces roll them in a good deal of Flour, and with a Rolling-pin roll them thin, co¬
ver them with a Piece of Flannel, and they will rife to a proper Thicknefs ; and if you find them too
big or too little, you muft roll Dough accordingly, tbefe muft not be the leaft difcolour’d.

And when you eat them, toaft them with a Fork crifp on both Sides, then with your Hand pull
them open, and they will be like a Honey-Comb ; lay in as much Butter as you intend to ufe, then
clap them together again, and fet it by the Fire, when you think the Butter is melted turn them,
that both Sides may be butter’d alike, but don’t touch them with a Knife, either to fpread or cut them
open, if you do they will be as heavy as Lead, only when they are quite butter’d and done, you may
cut them acrofs with a Knife.

Notey Some Flour will foak up a Quart or three Pints more Water then other Flour, then you muft
add more Water, or Ihake in more Flour in the nuking up, for the Dough muft be as light as pof-
fible.

Receipt for making Bread without Barm, by the Help of a Leaven.

r-p A K E a Lump of Dough, about two Pounds of your laft making, which has been railed by Barm,
keep it by you in a wooden Veffel, and cover it well with Flour. This is your Leaven ; then the
Night before you intend to bake, put the faid Leaven to a Peck of Flour, and work them well together
with warm Water. Let it lye in a dry wooden Veffel, well covered with a Linnen Cloth and a
Blanket, and keep it in a warm Place. This Dough kept warm will rife againft next Morning, and
will be fufficient to mix with two or three Bulhels of Flour, being worked up with warm Water ai d
a little Salt. When it is well worked up, and thoroughly mixed with all the Flour, let it be well co¬
vered with the Linen and Blanket, until you find it rife; then knead it well, and work it up into
Bricks, or Loaves, making the Loaves broad, and not fo thick and high as is frequently done, by which
means the Bread will be better baked : Then bake your Bread.

Always keep by you two or more Pounds of the Dough of your laft baking, well cover’d with
Flour to make Leaven to ferve from one baking Day to another ; the more Leaven is put to the Flour
the lighter and fpongier the Bread will be, the frelher the Leaven, the Bread will be lefs four.

From the Dublin Society.

A Method to pre ferve a large Stock of Teaf , which will keep and be of Ufe for
feveral Months , either to make Bread or Cakes.

\AT HEN you have Yeaft in Plenty, take a Quantity of it, ftir and work it well with a Whisk
* ' until it becomes liquid and thin, then get a large wooden Platter, Cooler or Tub, clean and
dry, and with a foft Brulh lay a thin Layer of the Yeaft on the Tub, and turn the Mouth down¬
wards that no Duft may fall upon it, but fo that the Air may get under to dry it. When that Coat
is very dry, then lay on another Coat, and let it dry, and fo go on to put one Coat upon another, till
you have a fufficient Quantity, even to two or three Inches thick, to ferve for feveral Months, al¬
ways taking Care the Yeaft in the Tub be very dry before you lay more on ; when yoti have occafion
to make Ufe of this Yeaft, cut a Piece off, and lay it in warm Water, ftir it together, and it will be
fit for Ufe ; if it is for Brewing, take a large handful of Birch tied together, and dip it into the
Yeaft and hang it up to dry, take great Care no Duft comes to it, and fo you may do as many as
you pleafe, and when your Beer is fit to fet to work, throw in one of thefe, and it will make it work as
well as if you had frefh Yeaft; you muft whip it about in the Wore and then let it lie, when the Fat
works well take out the Broome and dry it again, it will do for the next Brewing.

CHAP.

lS2

‘ The Art oj Cookery , made Plain mid Eafy.

CHAP. XVIII.

'Jarring Cherries, and Preferves, & c>

/ %

To jar Cherries Lady North’s Way.

TAKE twelve Pounds of Cherries, then ftone them, put them in your Preferving-pan, with three
Pounds of double-refined Sugar, and a Quart of Water, then fet them on the Fire, till they are
fcalding hot ; take them off a little while, and fet them on the Fire again, and boil them till they are
tender, then fprinkle them with half a Pound of double-refined Sugar pounded, and skim them clean.
Put them all together in a China Bowl, let them ftand in the Syrup three Days, then drain them through
a Sieve, and take them one by one, with the Holes downwards on a Wicker-Sieve, and fet them in a
Stove to dry, and as they dry, turn them upon clean Sieves. When they are dry enough, put a clean
white Sheet of Paper in a Preferving-pan, and then put all the Cherries in, with another clean white
Sheet of Paper on the Top of them ; then cover them clofe with a Cloth, and fet them over a cool
Fire till they fweat ; then take them off the Fire, and let them ftand till they are cold, then put them
in Boxes or Jars to keep.

To dry Cherries.

Qp O four Pounds of Cherries, put one Pound of Sugar, put juft as much Water to the Sugar as will
wet it. When it is melted, make it boil ; ftone your Cherries, put them in, and make them
boil. Skim them two or three times, take them off, and let them ftand in the Syrup two or three
Day, then boil your Syrup, and put to them again ; but don’t boil your Cherries any more. Let
them ftand three or four Days longer, then take them out and lay them in Sieves to dry ; lay them in
the Sun, or in a flow Oven to dry. When dry, lay them in Rows in Papers, and fo a Row of Cher¬
ries, and a Row of white Paper in Boxes.

Orange Marmalade. V

'T' AK E the belt Seville Oranges, cut them in Quarters, grate them to take out the Bitternefs, put
them in Water, which you muft ftiift twice or thrice a Day for three Days ; then boil them,
fhifting the Water till they are tender, then fhread them very fmall, then pick out the Skins and Seeds
from the Meat which you pulled out, and put it to the Peel that is fhread ; and to a Pound of that
Pulp take a Pound of double-refined Sugar. Wet your Sugar with Water, and boil it up to a candy
Height, (with a very quick Fire) which you may know by the dropping of it; for it hangs like a
Hair ; then take off the Fire, put in your Pulp, ftir it well together, then fet it on the Embers, and
ftir it till it is thick, but let it not boil. If you would have it cut like Marmalade, add fome Jelly of
Pippins, and allow Sugar for it.

White Marmalade.

D ARE and core the Quinces as faft as you can, and take to a Pound of Quinces (being cut in
Pieces lefs then half Quarters) three quarters of a Pound of double refin’d Sugar beat fmall, throw
half the Sugar on the raw Quinces, fet it on a very flow Fire, till the Sugar is melted, and the
Quinces tender, then put in the reft of the Sugar, and boil it up as faft as you can, and when it is
almoft enough, put in fome Jelly and boil it apace, then put it up, when it is quite cold cover it with
white Paper.

To preferve Oranges zvhole .

T AKE„ the beft Bermudas or Sevile Oranges you can get, and pare them with a Penknife very
thin, and lay your Oranges in Water three or four Days, fhifting them every Day ; then put them
in a Kettle with fair Water, and put a Board on them to keep them down in the Water, and have
a Skillet on the Fire with Water, that may be ready to fupply the Kettle with boiling Water ; as it
vvaftes it muft be filled up three or four Times, while the Oranges are doing; for they will take up
feven or eight Hours boiling ; they muft be boiled till a Wheat-ftraw will run through them, then
take them out, and fcoop the Seeds out of them very carefully, by making a little Hole in the Top,
and weigh them, to every Pound of Oranges put a Pound and three quarters of double refined Sugar,
beat well and Lifted thro’ a clean lawn Sieve, fill your Oranges with Sugar, and ftrow fome on them,
let them lie a little while, and make your Jelly thus.

Take two Dozen of Pippins or John Apples, and flice them into Water, and when they are boiled
tender, Itrain the Liquor from the Pulp, aqd to every Pound of Orange you muft have a Pint and
■ 13 * °* tj1‘s Liquor, and put to it three quarters of the Sugar you left in filling the Orange, fet it
on the Fire and let it boil, and skim it well, and put it in a clean Earthern Pan till it is cold, then
Pu* f* in y°ur Skillet, put in your Oranges, and with a fmall Bodkin job your Oranges as they are
a boiling to let the Syrup into them, ftrew on the reft of your Sugar whilft they are a boiling, and

when

The Art of Cookery , made Plain and Eafy. 153

when they look clear take them up, and put’ them in your Glafles, but one in a Glafs juft fit for
them, and boil the Syrup till it is almoft a Jelly, then fill up your Glafles ; when they are cold, paper
them up, and keep them in a dry Place.

To make red Marmalade.

SCALD the Quinces tender in Water, then cut them in quarters and core and pare the Pieces
to four Pounds of Quince put three Pounds of Sugar, and lour Pints of Water ; boil the Sugar and
Water to a Syrrup, then put in the Quinces and cover it, let it Hand all Night over a very little Fire,
but not to boil; when they are red enough, put in a Porringer full of Jelly or more, and boil them
up as faft as you can, when it is enough put it up, but do not break the Quince too much.

Red Quinces whole.

TAKE fix of the fineft Quinces, core and feald them tender, drain them from the Water, and
when they are cold pare them ; then take their Weight in good Sugar, and a Pint of Water to
every Pound of Sugar, boil it to a Syrup, and skim it well, then put in the Quinces, and let them
Hand all Night ; when they are red enough, boil them as the Marmalade, with two Porringers full
of Jelly. When they are as fofc as you can run a Straw thro’ them, put them into Glafles, let the
Liquor boil till it is a Jelly, and then pour it over the Quinces.

Jelly for the Quinces.

Qp AKE fome of the lefler Quinces and wipe them with a clean coarfe Cloth ; cut them in Quar-
^ ters, and put as much Water as will cover them, let them boil apace, till it is ftrong of the
Quinces, then ftrain it thro’ a Jelly-bag; if it be for white Quince pick out the Seeds, but none of
the Cores nor Quinces pared.

To ?nake Conferve of Red Rofes, or any other Flowers.

Qp A K E Rofe-Buds, or any other Flowers, and pick them, and cut off the white Part from the
red, and put the red Flowers and fift them through a Sieve to take out the Seeds ; then weigh
them, and to every Pound of Flowers, take two Pounds and half of Loaf-fugar ; beat the Flowers pretty-
fine in a Stone- mortar, then by degrees put the Sugar to them, and beat it very well, till it is well in¬
corporated together ; then put it into Gallipots, and tye it over with Paper, and over that a Leather,
and it will keep feven Years.

To make Conferve of Hips.

GATHER Hips before they grow foft, cut off the Heads and Stalks, flit them in Halves, and
take out all the Seeds and White that is in them very clean, then put them into an earthen Pan,
and ftir them every Day, or they will grow mouldy. Let them ftand till they are foft enough, to
rub them through a coarfe Hair-fieve, as the Pulp comes take it off* the Sieve, they are a dry Berry,
and will require Pains to rub them through ; then add its Weight in Sugar, mix them well together
without boiling ; keep it in deep Gallypots for Ufe.

To make Syrup of Rofes.

INFUSE three Pounds of Damask-Rofe- leaves in a Gallon of warm Water, in a well glazed earthen
Pot, with a narrow Mouth, for eight Hours, which flop fo clofe, that none of the Virtue may
exhale. When they have infufed fo long, heat the Water again, fqueeze them out, and put in three
Pounds more of Rofe-leaves, to infufe for eight Hours more, then prefs them out very hard ; then to
every Quart of this Infufion, add four Pounds of fine Sugar, and boil it to a Syrup.

To make Syrup of Cittron.

A R E and flice your Citrons thin, lay them in a Bafon, with Layers of fine Sugar. The next
Day pour off the Liquor into a Glafs, skim it, and clarify it over a gentle Fire.

To make Syrup of Clove Gilliflewers.

CLIP your Gilliflowers, and fprinkle them with fair Water, put them into an earthen Pot, flop it
up very clofe, and fet it in a Kettle of Water, and let it boil for two Hours ; then ftrain out the
Juice, put a Pound and half of Sugar to a Pint of juice, put it into a Skillet, fet it on the Fire, keeping
it ftirring till the Sugar is all melted ; but let it not boil, then fet it by to cool, and put it into Bottles.

To make Syrup of Peach Bloffoms.

INFUSE Peach Bloffoms in hot Water, as much as will handfomely cover them. Let them ftand
in Balneo, or in Sand, for twenty-four Hours covered clofe ; then ftrain out the Flowers from the

Liquor,

The Art of Cookery, made Plain and Eafy.

Liquor, and put in frefh Flowers. Let them ftand to infufe as before, then {train them out, and to
the^ Liquor put frefti Peach-Bloffoms the third time, and it you pleafe, a fourth time. Then to every
Pound of your Infufion, add two Pounds of double-refined Sugar, and fetting it in Sand or BaLneo, make

a Syrup, which keep for Ufe.

To make Syrup of Quinces.

pRATE Quinces, pafs their Pulp through a Cloth to extract their Juice, fet their Juice in tne
Sun to fettle, or before the Fire, and by that means clarify it : For every four Ounces of this Ju,ce,
take a Pound of Sugar, boiled to a blown Degree. If the putting in the j uices of the Quinces fliould
check the boiling of the Sugar too much, give the Syrup feme boiling, till it becomes pearled , then
take it off the Fire, and when it is cold, put it into the Bottles.

T ? preferve Apricots.

TAKE your Apricots, done and pare them thin, and take their Weight in double-refined Sugar
1 beaten and fitted, and put your Apricots in a Silver Cup or Tankard and cover them over with
Sugar, and let them ftand fo all Night. The next Day put them m a . Prefer, ng-pan, and let them on
a oentle Fire, and let them ftmmer a little while, then let them boil till tender and clea t-king them
off fometimes to turn and skim. Keep them under the Liquor as they are doing, and with a me clean
Bodkin or great Needle, jobb them fometimes, that the Syrup may penetrate into them. hen they
are enough? take them up, and put them in Glalfa. Boil and skim your Syrup i and when it is cold,

put it on your Apricots.

To preferve Damfons Whole.

r-p A K E feme Damfons and cut them in Pieces, and put them in a Skillet over the Fire, with as
1 much Water as will covet them. When they are boiled, and the Liquor pretty ftroug, drain it
out- Add for every Pound of your whole Damfuns wiped clean, a Pound of Angle refined Sugar, put
the 'third Part of your Sugar into the Liquor, and fet it over the Fire, and when It Cmmets, put m
■out Damfons. Let them have one good boil, and take them oft lor half an Hour covered up dole,
then fet them on again, and let them ftmmer over the Fire, after turning them, then take them out
and put them in a Bafon, and drew all the Sugar that was left on them, and pour the hot Liquor over
them, and cover them up, and let them ftand till next Day, then boll them up again til they are

enough. Take them up, and put them in Pots ; boil the Liquor till it jellies, and pour it on them

when it is almoft cold, fo paper them up.

To candy any Sort of Flowers.

A KE the bed treble-refined Sugar, break it into Lumps, and dip it. Piece by Piece, in Water,
put them into a Veffel of Silver, and melt them over the Fire. When it juft boils, drain it, and
fet it on the Fire again, and let it boil, till it draws in Hairs, which you may perceive by holding up
your Spoon ; then put in your Flowers, and fet them in Cups or Glaffes ; and when «t is of a hard

Candy, break it in Lumps, and lay it as high as you pleafe. Dry it in a Stow, or in the Sun, and it

V/ill look like Sugar-Candy.

To preferve Goofeberries whole without Jloning.

1-riAKE the largeft preferving Goofeberries, and pick off the black Eye, but not the Stalk, then
A fet them over the Fire in a Pot of Water to feald, cover them very dole to feald but not boil
or break, and when they are tender take them up into cold Water, then take a Pound and half of
double refin’d Sugar to a Pound of Goofeberries, clarify the Sugar with Water ; a Pint to a Pound
of Sugar, and when your Syrup is cold, put your Goofeberries iingle in your Preferving- pan, and
put the Syrup to them, and fet them on a gentle Fire, and let tfiem boil, but not too fall, eft they
break, and when they have boiled, and you perceive the Sugar has enter d them, take them

off, cover them with white Paper, and fet them by till the next Day. I hen take them

out of the Syrup, and boil the Syrup till it begins to be ropy, skim it, and put it to them

again, and fet them on a gentle Fire, and let them preferve gently till you perceive the Syrup will
rope; then take them off, fet them by till they are cold, cover them with Paper, then bod feme
Goofeberries in fair Water, and when the Liquor is ftrong enough ftrain it out, let it ftand to
fettle, and to every Pint take a Pound of double-refin’d Sugar, and make a Jelly of it, and put the
Goofeberries in Glaffes, and when they are cold, cover them with the Jelly, the next Day paper
them wet, and then half dry the Paper that goes in the infide, it clofes down better, and then white
Paper over the Glafs ; fet it in your Stove or a dry Place.

To preferve white Walnuts.

T? I R S T pare your Walnuts till the White appears and nothing elfe, you muft be very careful in
r the doing them that they don’t turn black, and as faft as you do them, throw them into bait and
Water, and let them lye till your Sugar is ready. Take three Pounds of good Loaf Sugar, put it into
your Preferving-pan, fet it over a Charcoal Fire, and put as much Water as will juft wet the Sugar,

i let

The Art of Cookery , made Plain and Eafy. I ^ j

let it boil, then have ready ten or a dozen Whites of Eggs {train’d and beat up to a Froth, cover your
Sugar with the Froth as it boils, then skim it, and boil it, and skim it, till it is as clear as Chryftal,
then throw in your Walnuts, and juft give them a Boil till they are tender, then take them out, and
lay them in a Difh to cool, when cool put them into your Preferving-Pan, and when the Sugar is as
warm as Milk pour it over them ; when quite cold paper them down.

Thus clear your Sugar for all Preferves, Apricots, Peaches, Goofeberries, Currants, ts'c.

To preferve Walnuts green.

VX7TPE them very clean, and lay them in ftrong Salt and Water twenty-four Hours, then take
them out and wipe them very clean, have ready a Skillet of Water boiling, throw them inland
let them boil a Minute, and take them out, lay them on a coarfe Cloth, and boil your Sugar as above ;
then juft give your Walnuts a fcald in the Sugar, take them up and lay them to cool, put them in
your Preferving-pot, and pour on your Syrrup as above.

A nice Way to preferve Peaches.

BUT your Peaches in boiling Water, and juft give them a Scald, but don’t let them boil, take
them out and put them in cold Water, then dry them in a Sieve, and put them in long wide
mouth Bottles ; to half a Dozen Peaches take a quarter of a Pound of Sugar, clarify it, pour it over
your Peaches, and fill the Bottles with Brandy, flop them clofe, and keep them in a clofe Place.

To make Quince Cakes.

XT' O U muft let a Pint of the Syrrup of Quinces, with a quart or two of Rasberries, be boiled
* and clarified over a clear gentle Fire, taking Care that it be well skimm’d from time to time ;
then add a Pound and half of Sugar, caufe as much more to be brought to a Candy-height, and
pour’d in hot ; let the whole be continually ftirred about till it is almoft cold, then fpread it oli Plates
and cut it out to Cakes.

CHAP. XIX.

To Make Anchovies , Vermicella , Ketchups Vinegar , and to keep

Artichokes , French Beans , &c.

To make Anchovies.

T O a Peck of Sprats, two Pounds of common Salt, a quarter of a Pound of BayTalt, four Pounds
of Salt-petre, two Ounces of Salprunella, twopenny-worth of Cochineal, pound all in a Mortar,
put them in a Stone-pot, a Row of Sprats, and a Layer of your Compound, and fo on to the Top al¬
ternately. Prel’s them hard down, and cover them clofe, and let them ftand fix Months, and they will
be fit for Ufe. Obferve that your Sprats be very frefh, and don’t wafh nor wipe them, but juft take
them as they come out of the Water.

To pickle Smelts, where you have Plenty.

' I ' A K E a quarter of a Peck of Smelts, half an Ounce of Pepper, half an Ounce of Nutmeg, a
quarter of an Ounce of Mace, half an Ounce of Petre-falt, a quarter of a Pound of common Salt,
beat all very fine, wafh and clean the Smelts, gut them, and lay them in Rows in a Jar, and between
every Layer of Smelts, ftrew the Seafoning with four or five Bay-leaves, boil Red Wine, and pour over
them enough to cover them. Cover them with a Plate, and when cold, tye them down clofe, they
exceed Anchovies. 1

To make Vermicella.

lyj I X Yolks of Eggs and Flower together into a pretty ftifFPafte, fo as you can work it up cleverly,
then roll it as thin as it is poftible to roll the Pafte. Let it dry in the Sun ; and when it is quite
ry» 'Yl* 1 a very **larP Knife cut it as thin as poftible, and keep it in a dry Place, it will run up like
little Vorms, as Vermicella does ; though the beft way is to run it through a coarfe Sieve, whilft the
Pafte is foft. ^ If you want fome to be made in hafte, dry it by the Fire, and cut it fmall. It will dry
\v the r ire in a quarter of an Hour. This far exceeds what comes from abroad being frefher.

1 56

The Art of Cookery , Plain and Pafy.

To niake Ketchup.

^T'AKE the large Flaps of Mufhrooms, pick nothing but the Straws and Dirt from it, then lay
*■ them in a broad earthern Pan, ftrow a good deal of Salt over them, let them lie till next Morn¬
ing ; then with your Hand brake them, put them into a Stew-pan, and let them boil a Minute or
two, then ftrain them thro’ a coarfe Cloth; and wring it hard. To take out all the Juice, let it ftand to
fettle, then pour it off clear, and run it thro’ a thick Flannel Bag, (fome filter it thro’ brown Pa¬
per, but that is a very tedious Way) then boil it, to a Quart of the Liquor put a quarter of an
Ounce of whole Ginger, and half a quarter of an Ounce of whole Pepper, boil it briskly a quarter
of an Hour, then ftrain it, and when it is cold, put it into Pint Bottles ; in each Bottle put four or
five Blades of Mace, and fix Cloves, cork it tight, and it will keep two Years. This gives the belt
Havour of the Mufherooms to any Sauce, if you put to a Pint of this Ketchup a Pint of Mum, it
will tafte like foreign Ketchup.

Another Way to make Ketchup.

'T' A K E the large Flaps and fait them as above, boil the Liquor, ftrain it through a thick Flan-
nel-Bag; to a Quart of that Liquor put a Quart of Stale Beer, a large Stick of Horfe-redifh cut
in little Slips, five or fix Bay-leaves, an Onion ftuck with twenty or thirty Cloves, a quarter of an
Ounce of Mace, a quarter of an Ounce of Nutmegs beat, a quarter of an Ounce of black and white
Pepper, and a quarter of an Ounce of All-Spice, four or five Rafes of Ginger, cover it clofe, and let
it fimmer very foftly, till about one third is wafted, then ftrain it thro’ a Flannel-Bag, and when it is
cold bottle it in Pint Bottles, and cork it clofe, it will keep a great while. You may put Red Wine
in the Room of Beer ; fome put in a Head of Garlick ; but I chink that fpoils it. The other Receipt
you have in the Chapter for the Sea.

Articoakes to keep all the Tear .

T> OI L as many Artichoaks as you intend to keep, boil them fo as juft the Leaves will come out,
-*-* then pull of all the Leaves and Choak ; cut them from the Strings, lay them on a Tin Plate,
and put them in an Oven where Tarts are drawn, and let them ftand till the Oven is heated again,
take them out before the Wood is put in, and fet them in again after the Tarts are drawn ; fo do
till they are as dry as a Board, then put them in a Paper-Bag, and hang them in a dry Place ; when
you ufe them lay them in warm Water, three or four Hours before you ufe them, fhifting the Water
often. Let the laft Water be boiling hot, they will be very tender, and eat as fine as frefh ones;
you need not dry all your Bottoms at once as the Leaves are good to eat, fo boil a Dozen at a time,
and fave the Bottoms for this Ufe.

To keep French Beans all the Tear.

rT' A K E fine young Beans, gather them of a very fine Day, have a large Stone-jarr ready clean and
dry, lay a Layer of Salt at the Bottom, and then a Layer of Beans, then Salt, and then Beans,
and fo on till the Jarr is full, cover them with Salt, tye a coarfe Cloth over them, and a Board on
that, and then a Weight to keep it clofe from all Air ; fet them in dry Cellar, and when you ufe
them take fome out and cover them clofe again, wafh them you took out very clean, and let them
lie in foft Water twenty- four Hours, fhifting the Water often, when you boil them don’t put any Salt
in the Water. The beft Way of drefling them is, boil them with juft the white Heart of a finall
Cabbage, then drain them, chop the Cabbage, and put both into a Sauce-pan, with a Piece of Butter
as big as an Egg roll’d in FJour, (hake a little Pepper, put in a quarter of a Pint of good Gravy, let
them ftew ten Minutes, then difh them up for a Side Difh. A Pint of Beans to the Cabbage, you
may do more or lefs juft as you pleafe.

To keep Green Peas till Chrijlmas.

TAKE fine young Peas fhell them, throw them into boiling Water with fome Salt in, let them
boil five or fix Minutes, throw them into a Cullendar to drain, then lay a Cloth four or five
times double on a Table and fpread them on, dry them very well, and have your Bottles ready, fill
them and cover them with Mutton Fat try’d, and when it is a little cool fill the Necks almoft to
the Top, and cork them, tie a Bladder and a Lath over, and fet them in a cool dry Place. When
you ufe them boil your Water, put in a little Salt, fome Sugar, and a Piece of Butter ; when they
are boiled enough, throw them into a Sieve to dram, then put them into a Sauce-pan with a good
Piece of Butter, keep fhaking it round all the time till the Butter is melted, then turn them into a
Difh, and fend them to Table.

The Art of Cookery , made Plain and Paly.

1 57

To Green Goofeberries till Chrifmas.

PICK your large green Goofeberries on a dry Day, have ready your Bottles clean and dry, fill the
Bottles and cork them, fet them in a Kettle of Water up to their Neck, let the Water boil very
foftly till you find the Goofeberries are coddled, take them out, and put in the reft of the Bottles till
all is done ; then have ready fome Rofin melted in a Pipkin, dip the Necks of the Bottles in, and
that will keep all Air from coming in at the Cork, keep them in a cool dry Place, where no Damp
is, and they will bake as red as a Cherry. You may keep them without fcalding, but then the Skins
will not be fo tender, nor bake fo fine.

To keep Red Goofeberries.

PICK them when full ripe, to each Quart of Goofeberries put a quarter of a Pound of Union
Sugar, and to each quarter of a Pound of Sugar put a quarter of a Pint of Water, let it boil, then
put in your Goofeberries and let them boil foftly two or three Minutes, then pour them into little
Stone Jarrs, when cold cover them up, and keep them for Ufe; they make fine Pyes with little
Trouble. You may prefs them through a Cullender, and to a Quart of Pulp put half a Pound of fine
Lisbon Sugar, keep ftirring over the Fire till both be well mix’d and boil’d, then pour it into a Stone
Jarr, when cold cover it with white Paper, and it makes very pretty Tarts or Puffs.

To keep Wallnuts all the Tear.

TA KE a large Jar, a Layer of Sea-fand at the Bottom, then a Layer of Wallnuts, then Sand,
then the Nuts, and fo on till the Jar is full ; and be fare they don’t touch each other in any of the
Layers. When you would ufe them, lay them in warm Water for an Hour, fhifting the Water as it
cools j then rub them dry, and they will peel well, and eat fwcet. Lemon will keep thus covered
better than any other way.

Another Way to keep Lemons.

rTi A K E the fine large Fruit that are quite found and good, and take a fine Pack-thread about a
quarter of a Yard long, run it through the hard Nib at the End of the Lemon, then tyethe String
together, and hang it on a little Hook, in a dry airy Place ; fo do as many as you pleafe ; but be fure
they don’t touch one another, nor any thing elfe, but hang as high as you can. Thus you may keep
Pears, ts'c. only tying the String to the Stalk.

To keep White Bullice, or Pear-Plumbs, or Damafcens, Cdc.for Tarts, or Pies.

GATHER them when full grown, and juft as they begin to turn. Pick all the largeft out, fave
about two thirds of the Fruit, the other third put as much Water as you think will cover the reft.
Let them boil, and skim them ; when the Fruit is boiled very foft, then (train it through a coarfe
Hair-fieve ; and to every Quart of this Liquor, put a Pound and half of Sugar, boil it, and skim it
very well ; then throw in your Fruit, juft give them a Scald, take them off the Fire, and when cold,
put them into Bottles with wide Mouths, pour your Syrrup over them, lay a Piece of white Paper over
them, and cover them with Oil. Be fure to take the Oil well off when you ufe them, and don’t put
them in larger Bottles than you think you (hall make ufe of at a time, becaufeall thefe Sorts of Fruits
fpoil with the Air.

To make Vinegar.

T O every Gallon of Water, put a Pound of coarfe Llsbon-[\ ugar, let it boil, and keep skimming
of it, as long as the Scum rifes ; then pour it into Tubs, and when it is as cold as Beer to work,
toaft a good Toaft, and rub it over with Yeaft. Let it work twenty-four Hours; then have ready
a Veffel Iron-hooped, and well painted, fixed in a Place where the Sun has full power, and fix it fo as
not to have any Occafion to move it. When you draw it oft', then fill your Veffel, lay a Tile on the
Bung to keep the Duft out. Make it in March , and it will be fit to ufe in June or July. Draw it
off into little Stone-Bottles the latter End of June or Beginning of July , and let it ftand till you want
to ufe, and it will never foul any more. But when you go to draw it off, and you find it is not four
enough, let it ftand a Month longer before you draw it oft'. For Pickles to go abroad, ufe this Vinegar
alone ; but in England , you will be obliged, when you pickle, to put one half cold Spring-water to it,
and then it will be full four with this Vinegar. You need not boil, unlefs you pleafe, for almoft any
Sort of Pickles, it will keep them quite good. It will keep Wallnuts very fine without boiling, even to

go to the Indies ; but then don’t put Water to it. For green Pickles, you may pour it fcalding hot on
two or three times. All other Sorts of Pickles you need not boil it. Mufhrooms only wafh them clean,
dry them, and put them into little Bottles, with a Nutmeg juft fealded in Vinegar, and diced (whilft it
is hot) very thin, and a few Blades of Mace ; then fill up the Bottle with the cold Vinegar and Spring-
water, pour Mutton -Fat try’d over it, and tye a Bladder and Leather over tfie Top. Thefe Mufh¬
rooms won’t be fo white, but as finely tafted, as if they were juft gathered ; and a Spoonful of this Pickle
will give Sauce a very fine Flavour.

White

i^8 The Art of Cookery , made Plain and Eafy.

To fry Smelts.

T AY your Smelts in a Marinade of Vinegar, Salt, Pepper, and Bay-leaves, and Clives for a few
Hours ; then dry them in a Napkin, drudge them well with Flour, and have ready fome Butter
hot in a Stew-pan. Fry them quick, lay them into your Difh, and garnifh with fry’d Parfley.

To roaft a Pound of Butter.

T A Y it in Salt and Water two or three Hours, then fpit it, and rub it all over with Crumbs of
Bread, with a little grated Nutmeg, lay it to the Fire, and as it roafts, bafte it with the Yolks of
two Eggs, and then with Crumbs of Bread all the Time it is a roafting ; but have ready a Pint of
Oyfters ftewed in their own Liquor, and lay in the Difh under the Butter, when the Bread has fock’d
up all the Butter brown the Outfide, and lay it on your Oyfters, your Fire muft be very flow.

To raife a Sallat in two Hours at the Fire.

^■p AKE frefh Horfe-Dung hot, and lay it in a Tub near the Fire, then fprinkle fome Muftard-
"*■ feeds thick on it, and lay a thin Lay of Horfe-Dung over it, cover it clofe and keep it by the
Fire, and it will rife high enough to cut in two Hours.

CHAP. XX.

DISTILLING. 4

To difill Walnut-water.

tlpAKE a Peck of fine green Walnuts, bruife them well in a large Mortar, put them in a Pan,
-*■ with a Handful of Balm bruifed, and put two Quarts of good French Brandy to them, cover
them clofe, and let them lye three Days ; the next Day diftill them in a cold Still, from this Quan¬
tity draw three Quarts, which you may do in a Day.

How to ufe this ordinary Still.

YO U muft lay Wood Allies thick at the Bottom, on that the Plate, then the Iron-pan, which
you are to fill with your Walnuts and Liquor, then put on the Head of the Still, make a pretty
brisk Fire till the Still begins to drop, then flacken it fo as juft to have enough to keep the Still at
Work, and mind all the Time to keep a wet Cloth all over the Head of the Still all the Time it is
at Work, and always obferve, not to let the Still work longer than the Liquor is good, and take
great Care you don’t burn the Still ; and thus you may diftill what you pleafe. If you draw the Still
too far it will burn, and give your Liquor a bad Tafte.

To make Treacle-Water.

TAKE the Juice of green Walnuts four Pound, and of Rue, Carduce, Marygold and Balm,
of each three Pound, Roots of Butter-bur half a Pound, Roots of Burdock one Pound, Ange¬
lica and Mafterwort, of each half a Pound, Leaves of Scordium fix handfuls, Venice Treacle and
Mithridate of each half a Pound, old Canary Wine two Pounds, White-wine Vinegar fix Pounds,
Juice of Lemons fix Pounds, diftill this in a Lembick.

To make Black Cherry- Water.

TAKE fix Pounds of black Cherries, and bruife them fmall, then put to them the Tops of Rofe-
mary, fweet Marjorum, Spear-mint, Angelica, Balm, Marygold Flowers, of each a handful,
dry’d Violets one Ounce, Annifeeds and fweet Fennel Seeds, of each half an Ounce bruifed, cut the
Herbs fmall and mix altogether, and diftill them off in a cold Still.

To make Hyfterical Water.

TAKE Redony, Roots of Sovage, Seeds of wild Parfnips, of each two Ounces, Roots of finglc
Piony four Ounces, of Myfletoe of the Oak three Ounces, Myrrh a quarter of an Ounce, Ca-
s ftor

The Art of Cookery , made "Plain and Eafy. i

{lor half an Ounce, beat all thefe together, and add to them a quarter of a Pound of dried Mellipedes,
pour on thefe three Quarts of Mugwort-water, and two .Quarts of Brandy, let them Hand in a clofe
Veffel eight Days, then diftil it in a cold Still pofted up. You may draw ofF nine Pints of Water,
and fweeten it to your Tafte. Mix all together, and bottle it up.

To difil red Rofe-Buds.

VX7'E T your Rofes in fair Water ; four Gallons of Rofes will take near two Gallons of Water, then
' ' ftill them in a cold Still, and taken the fame {tilled Water, and put it into as many frefh Rofes as it
will wet, then ftill them again.

Mint, Balm, Parfley, and Pennyroyal Water diftil the fame Way.

^ , f

To make Plag

ue-Water.

Roots.

Flowers.

Seeds.

A Ngelico,
Dragon,

Wormwood,

Hart’s Tongue,

Suckery,

Whorehound,

Maywort,

Hyfop,

Fennel,

Mint.

Agrimony,

Melolett,

Rue,

»• Fennel,

St. John Wort,

Carduus,

Cowflips,

Cumfery,

Origany,

Poppy,

Featherfew,

Winter Savory,

Planting,

Red Rofe-leaves,

Broad Thyme,

Setfoyl,

Woocl-forrell,

Rofe-mary,

Buglofs,

Pilotory of the W all

Pimpernell,

Vocvain,

Harts-eafe,

Sage,

Maidenhair,

Sentory,

Fumetory,

Motherwort,

Seadrink, a good Handful of each of

Coltsfoot,

Cowage,

the above-mentioned Things.

Scabeous, »

Golden-rod,

Gention-root,

Burridge,

Gromwell,

Dock-root,

Saxafreg,

Bittony,

Dill.

Butter-bur-root,

Piony-root,

Liverworth,

Jarmander.

•

Bay-berries,

Juniper-berries, of each of thefe a
Pound.

One Ounce of Nutmegs, one Ounce of Cloves, half an Ounce of Mace, pick the Herbs and Flowers,
and fhread them a little. Cut the Roots, bruife the Berjies, pound the Spices fine, take a Peck of
green Walnuts, chop them fmall ; then mix all thefe together, and lay them to fteep in Sack-Lees, or
any White Wine-Lees, if not in good Spirits ; but Wine-Lees are beft. Let them lye a Week or
better; be fure to ftir them once a Day with a Stick, and keep them clofe covered ; then ftill them
in a Lembick with a flow Fire, take care your Still does not burn. The firft, fecond, and third Run¬
ning, is good, and fome of the fourth ; let them ftand till cold, then put them together.

To make Surfeit Water.

/~p A K E Scurvy-grafs, Brook-lime, Watercreffes, Roman Wormwood, Rue, Mint, Balm, Sage*
Clivers, of each one Handful ; green Merery, two Handfuls ; Poppies, if frefh, half a Peck, ifdry»
a quarter of a Peck ; Scuchenel, Six Penny-worth ; Saffron, Six Penny-worth ; Anafeeds, Carraway-
feeds, Coriander-feeds, Cardamon-feeds, of each an Ounce ; Liquorifh, two Ounces fcraped ; Figg
fplit, a Pound ; Raifinsof the Sun ftoned, a Pound; Juniper-berries, an Ounce bruifed ; Nutmeg, an
Ounce beat ; Mace, an Ounce bruifed ; Sweet Fennel feeds, an Ounce bruifed ; a few Flowers of
Rofemary, Marigolds, and Sage-flowers. Put all thefe into a large Stone-jar, and put to them three
Gallons of French Brandy, cover it clofe, and let it ftand near the Fire for three Weeks. Stir it three
times a Week, and be fure to keep it clofe flopped ; then ftrain it off ; bottle your Liquor, and pour
on the Ingredients a Gallon more French Brandy. Let it ftand a Week, ftirring it once a Day; then
diftill it in a cold Still, and this will make fine white Surfeit-water.

You may make this Water at any time of the Year, if you live at London , becaufe the Ingredients
are always to be had, either green or dry ; but it is beft made in Summer.

To make Milk Water.

f | ' A K E two good Handfulsof Wormwood, as much Cardus, as much Rue, four Handfuls of Mint,
A as much Balm, half as much Angelica, cut thefe a little, put them into a cold Still, and put to
them three Quarts of Milk. Let your Fire be quick, till your Still drops ; then flacking your Fire, you
may drawoff two Quarts. The firft Quart will keep all the Year. This is good in Fevers fweetned
with Sugar, or Syrup of Cloves.

How to diftil Vinegar, you have in the Chapter of Pickles.

R r

CHAP.

i6o

7 he Art of Cookery, made Plain and Eajy.

CHAP. XXI.

How to market , and the Seafo?is of the Tear for Butcher s Meat ,
Poultry , Fifh, Herbs , Roots , &c. Fruit.

A Bullock.

THE Head, Tongue, Palate, the Entrails are the Sweet-Breads, Kidneys, Skirts, and Tripe;
there is the Double, the Role, and the Reed-Tripe.

The Fore Quarter.

Firft is the Haunch, which includes the Clod, Marrow, Bone, and Shin, and the Sticking-piece,
that is the Neck-end. The next is the Leg of Mutton-piece, which has Part of the Blade-bone ; then
the Chuck-piece, the Brisket, the four Ribs and Middle Rib, which is called the Chuck-rib.

The Hind Quarter,

Firft Surloin and Rump, the Thin and Thick- flank, and Veiny-piece, then the Chuck-bone, But¬
tock and Leg.

A Sheep.

TH E Head and Pluck, which includes the Liver, Lights, Heart, Sweet-breads, and Melt.

The Fore Quarter.

The Neck, Breaft, and Shoulder.

The Hind Quarter.

The Leg and Loin ; the two Loins together is called a Saddle of Mutton, which is a fine Joint when
it is the little fat Mutton.

A Calf.

TH E Head and Inwards are the Pluck, which contains the Heart, Liver, Lights, Nut and Melt,
and what they call the Skirts, which eats finely broiled, the Throat Sweet-bread, and the Wind¬
pipe Sweet-bread, which isthefineft.

The Fore Quarter is the Shoulder, Neck, and Breaft.

The Hind Quarter is the Leg, which contains the Nuckleand Fillet, then the Loin.

Houfe Lamb.

np H E Head and Pluck, that is the Liver, Lights, Heart, Nut and Melt. Then there is the Fry,
which is the Sweet-breads Lamb-ftones, and Skirts, with fome of the Liver.

The Fore Quarter is the Shoulder, Neck and Breaft together.

The Hind Quarter the Leg and Loin. This is in high Seafon at Chrijlmas , but Iafts all the Year.
Grafs Lamb comes in, in April or May , according to the Seafon of the Year, and holds good till the
Middle of Auguji.

A Hog.

Hp H E Head and Inwards, and that is the Haflet, which is Liver and Crow, Kidney and Skirts. It
is mixed with a great deal of Sage and Sweet Herbs, Pepper, Salt, and Spice, fo rolled in the
Caul and roafted ; then there are the Chitterlans, and the Guts, which are cleaned for Saufages.

The Fore Quarter is the Fore Loin and Spring ; if a large Hog, you may cut a Sparib off.

The Hind Quarter, only Leg and Loin.

A Bacon Hog.

HIS is cut different, becaufe of making Ham, Bacon, and pickled Pork. Here you have fine
Sparribs, Chines, and Griskins, and Fat for Hog’s-lard. The Liver and Crow is much admired
fry’d with Bacon ; the Feet and Ears of both are equally good foufed.

Pork comes in Seafon at Bartbolomeiu-Tide , and holds good till Lady-Day.

How to chufe Butcher’s-Meat.

To chufe Lamb.

| N a Fore Quarter of Lamb, mind the Neck Vein ; if it be an azure Blue it is new and good, but if
greenifh or yellowifh, it is near tainting, if not tainted already. In the Hinder Quarter, fmell under
the Kidney, and try the Knuckle ; if you meet with a faint Scent, and the Knuckle be limber, it is
ftale killed. For a Lamb’s Head, mind the Eyes if they be funk or wrinkled, it is ftals ; if plump
and lively, it is new and fweet.

: . , . Veal.

If the bloody Vein in the Shoulder looks blue, or a bright red, it is new killed ; but if blackifh,
greenifh, or yeilowifli, it is flabby and ftale; if wrapped in wet Cloaths, fmell whether it be mufty or
not. The Loin firft taints under the Kidney, and the Flelh, if ftale killed, will be foft and flimy.

2 The

The Art of Cookery , made Plain and Eajy. 161

The Bread and Neck taints firft at the upper End, and you will perceive Tome duskv, yellowifh, or
grcenifh Appearance; the Sweet-bread on the Bread will be clammy; otherwife it is frefh and o-ood.
The Leg is known to be new by the Stiffnefs of the Joint; if limber, and the Flefh feems clammy^ and
has green or yellow Specks, ’tis dale. The Head is known as the Lamb’s. The Flefli of a Bull
Calf is more red and firm than that of a Cow Calf, and the Fat more hard and curdled.

Mutton.

If Mutton be young, the Flefh will pinch tender; i f old, it will wrinkle and remain fo ; if young,
the Fat will eafily part from the Lean ; if old, it will dick by Strings and Skins: If Ram-mutton, the
Fat feels fpungy, the Flefh clofe grained and tough, not riling again, when dented by your Finger; if
Ewe-mutton, the Flefh is paler than Weather-mutton, a clofer Grain, and eafily parting. If there be
a Rot, the Flefh will be palifli, and the Fat a faint whitifh, inclining to yellow, and the Flefh be loofe
at the Bone ; if you fqueeze it hard, fome Drops of Water will ft'and up like Sweat ; as to Newnefs and
Stalenefs, the fame is to be obferved as by Lamb.

Beef.

If it be right Ox-beef, it will have an open Grain, if young, a tender and oily Smoothnefs : If rough,
and fpungy, it is old, or inclining to be fo, except Neck, Brifcuit, and fuch Parts as are very fibrous,
which in young Meat will be more tough than in other Parts. A Carnation pleafant Colour betokens
good fpending Meat, the Suet a curious white, yellowifh is not fo good.

Cow-beef is lefs bound and clofer grained than the Ox, the Fat whiter, but the Lean fomewhat paler,
if young, the Dent you make with your Finger will rife again in a little Time.

Bull-beef is of a clofer Grain, a deep dusky red, tough in pinching, the Fat skinny, hard, and has
a rammifh rank Smell, and for Newnefs or Stalenefs, this Flefli bought frefli, has but few Signs, the
moft material is its Clamminefs, the reft your Smell will inform you. If it be bruifed, thefe Places will
look more dusky or blackifh than the reft.

Pork.

If it be young, the Lean will break in pinching between your Fingers, and if you nip the Skin with
your Nails, it will make a Dent ; alfo if the Fat be foft and pulpy, in a manner like Lard, and if the
Lean be tough, and the Fat flabby and fpungy, feeling rough, it is old, efpecially if the Rind be ftub-
born, and you cannot nip it with your Nails.

If of a Boar, though young, or of a Hog, gelded at full G rowth, the Flefli will be hard, tough,
reddifh, and rammifh of Smell ; the Fat skinny and hard, the Skin very thick and tough, and pinched
up it will immediately fall again.

As for old or new killed, try the Legs, Hands, and Springs, by putting your Fingers under the Bone
that comes out ; for if it be tainted, you will there find it by fmelling your Finger; befides, the Skin
will be fweaty and clammy when ftale, but cool and fmooth when new.

If you find little Kernels in the Fat of Pork, like Hail-fhot, if many’, ’tis meafly, and dangerous to

be eaten.

How to choofe Brawn, Venifon, Weftphalia Hams, &c.

T} R A W N is known to be old or young by the extraordinary or moderate Thicknefs of the Rind ;
^ the thick is old, the moderate is young ; if the Rind and Fat be very tender, it is not Boar Bacon,
but Barrow or Sow.

Venifon.

Try the Haunches or Shoulders under the Bones, that come out, with your Finger or Knife, and as
the Scent is fweet or rank, it is new or ftale; and the like of the Sides in the molt flefliy Parts. If

tainted, they will look greenifh in fome Places, or more than ordinary black. Look on the Hoofs, and

if the Clifts are very wide and tough, it is old ; if clofe and fmooth it is young.

Weftphalia Harm and Englifh Bacon.

Put a Knife under the Bone that flicks out of the Ham, and if it comes out in a manner clean, and
has a curious Flavour, it is fweet and good ; if much fmeered and dulled, it is tainted or rufty.

Englijh Gammons are tried the fame way ; and for other Parts try the Fat, if it be white, oily in
feeling, and does not break or crumble, and the Flefh flicks well to the Bone, and bears a good Colour,
it is good ; but if the contrary, and the Lean has fome little Streaks of yellow, it is rufty, or will foon
be fo.

Butter , Cheefe, and Eggs.

When you buy Butter, truft not to that which will be given you to tafte, but try it in the Middle,
and if your Smell and Tafte be good, you cannot be deceived.

Cheefe is to be chofen by its moift and fmooth Coat ; if old Cheefe be rough coated, rugged, or dry
at Top, beware of little Worms or Mites : If it be over full of Holes, moift or fpungy, it is fubjeft to
Maggots. If any foft or perifhed Place appear on the Outfide, try how deep it goes, for the greater Part-
may be hid within.

Eggs hold the great End to your Tongue, if it feels warm, be fure it’s new ; if cold, it is bad, and
fo in Proportion to the heat and cold, fo is the Goodnefs of the Egg. This way you never can be de¬
ceived. And as to the keeping of them, pitch them all with the fmall End downwards in fine Wood-
Afhes, and they will keep fome Months.

Poultry.

1 62 The Art of Cookery , made Plain and Eafy.

Poultry.

'January. — Hen Turkeys, Capons, Pullets with Eggs, Fowls, Chickens, Hares, all Sorts of Wild
Fowl, Tame Rabbits, and Tame Pigeons.

Ftbruary. — Turkeys and Pullets with Eggs, Capons, Fowls, Small Chickens, Hares, all Sorts of
Wild Fowl (which in this Month begin to decline) Tame and Wild Pigeons, Tame Rabbits, Green
Geefe, Young Ducklings, and Turkey-Pouts.

March. — This Month the fame as the preceding Month ; and in this Month Wild Fowl goes quite
out.

April. — Pullets, Spring Fowls, Chickens, Pigeons, young Wild Rabbits, Leverets, Young Geefe,
Ducklings, and Turkey-Pouts.

May. — The fame.

June. — The fame.

July. — The fame, with young Partridges, Pheafants, and Wild Ducks, called Flappers or Moulters.

Augujl. — The fame.

September , Oftober, November , and December. — In thefe Months all Sorts of Fowls, both Wild and
Tame, are in Seafon ; and in the three laft, is the full Seafon for all manner of Wild Fowl.

How to choofe Poultry.

To know whether a Capon is a true one, young or old, new or Jlale.

TF he be young his Spurs are fhort, and his Legs fmooth ; if a true Capon a fat Vein on the Side of

his Breaft, and the Comb pale, and a thick Belly and Rump ; if new he will have a clofe hard
Vent, if ftale, a loofe open Vent.

• A Cock or Hen-Turkey, Turkey-Poults,

If the Cock be young, his Legs will be black and fmooth, and his Spurs fhort ; if ftale, his Eyes
will be funk in his Head, and the Feet dry ; if new, the Eyes lively and Feet limber. Obferve the
like by the Hen, and moreover if fhe be with Egg, fhe will have a foft open Vent, if not, a hard clofe
Vent. Turkey-Poults are known the fame way, their Age cannot deceive you.

A Cock, Hen, lAc.

Ifyoung, his Spurs are fhort and dubbed, but take particular Notice, they are not pared or fcraped ;
if old, he will have an open Vent, but if new a clofe hard Vent ; and fo of a Hen for Newnefs or
Stalenefs j if old, her Legs and Comb are rough ; if young, fmooth.

A Tame Goofe , Wild Goofe , Bran Goofe.

If the Bill be yellowifh, and fhe has but few Hairs, fhe is young ; but if full of Hairs, anj gjjj
and Foot red, fhe is old j if new, limber footed ; if ftale, dry footed ; and fo of a Wild Goofe and
Bran Goofe.

Wild and Tame Ducks.

The Duck, when fat, is hard and thick on the Belly, but if not, thin and lean ; if new, limber
footed ; if ftale, dry footed. A true Wild Duck has a reddifh Foot, fmaller than the Tame one.

Goodwets, Marie , Knots , Ruffs, Gull, Dotterels, and Wheat Ears.

If thefe be old, their Legs will be rough ; if young, fmooth j if fat, a fat Rump ; if new, limber
footed ; if ftale, dry footed.

Pheafant, Cock and Hen.

The Cock, when young, has dubbed Spurs ; when old, fharp fmall Spurs ; if new, a fall Vent,
if ftale, an open flabby one. The Hen if young, has fmooth Legs, and her Flefh of a curious Grain ;
if with Egg, fhe will have a foft open Vent, if not, a clofe one. For Newnefs or Stalenefs as the
Cock.

Heath and Pheafant Pouts.

If new, they will be ftiff and white in the Vent, and the Feet limber ; if fat, they will have a hard
Vent ; if ftale, dry footed and limber, and if touched they will peel.

Heath-Cock and Hen.

If young, they have fmooth Legs and Bills j if old, rough ; for the reft they are known as the
foregoing.

Partridge , Cock or Hen. ,

The Bill white and the Legs bluifh, fhew Age ; for if young, the Bill is black and Legs yellowifh ;
if new, afaftVent; if ftale, a green and open one. If their Crops be full, and they have fed on green
Wheat, they may taint there j and for this fmell in their Mouth.

Woodcock and Snipe.

The Woodcock, if fat, is thick and hard ; if new, limber footed ; when ftale, dry footed j or if
their Nofes are fnotty, and their Throats muddy and moorifh, they are nought. A Snipe, if fat, hasa
fat Vein in the Side under the Wing, and in the Vent feels thick ; for the reft like the Woodcock.

Doves and Pigeons.

To know the Turtle-Dove, look for a bluifh Ring round his Neck, and the reft moftly white •
the Stack-Dove is bigger, and the Ring-Dove is lefs than the Stock-Dove. The Dove-houfe Picons
when old are red legged ; if new and fat, they will feel full and fat in the Vent, and are limber footed :
but if ftale, a flabby and green Vent.

And thus of green or grey Plover, Felfare, Blackbird, Thrufh, Larks, iAc.

The Art oj -Cookery, made Plain and Eafy. ‘ .163

Of Hare , Leveret , .and. Rabbit.

Hare will be whitifh and flifF, if new and clean killed ; if ftale, the Flefh blackifti in moll Parts,
and the Body limber ; if the Cleft in her Lips fpread very much, and her Claws wide and ragged, {he
Lold, and the contrary young. To know a true Leveret, feel on the fore Leg near the Foot, and if
there be a fmall Bone or Knob it is right, if not, it is a Hare ; for the reft obferve as in the Hare. A
Rabbit if ftale, will be limber and flimy ; if new, white and ftifF; if old, her Claws are very long and
rough, the Wool mottled with grey Hairs ; if young the Claws and Wool fmooth.

Candlemas Quarter.

FISH in Seafon.

LOBSTERS, Crabs, Crawfifh, River Crawfifh, Guardfifh, Mackerel, Breams, Barbel, Roch,
Shad or Alloc, Lamprey or Lamper-Eels, Dace, Bleek, Prawnes, and Horfe-Mackerel. *

The Eels that are taken in Running Water, are better than Pond Eels ; of thofe the Silver ones are
rnoft efteemed.

Midfummer Quarter.

TU R B U T S and Trouts, Soals, Grigs, Shafftins and Gloat, Tenes, Salmon, Dolphin, Flying-
Fiih, Sheep-Head, Tollis both Land and Sea, Sturgeon, Seale, Chubb, Lobfters and Crabs.
Sturgeon is a Fifh commonly found in the Northern Seas; but now and then we find them in our
great Rivers, the Thames , the Severn , and the Tyne. This Fifh is of a very large Size, and will fome-
timesmeafure eighteen Feet in length. They are much efteemed when frefh, cut in Pieces and roafted
or baked, or pickled for cold Treats. The Cavier is efteem a Dainty, which is the Spawn of this
Fifh. The latter End of this Quarter comes Smelts.

Michaelmas Quarter.

p OD and Haddock, Coalfifh, White and Pouting Hake, Lyng, Tuske and Mullet Red and
^ Grey, Weaver, Gurnet, Rocket, Herrings, Sprats, Soales and Flounders, Plaife, Dabs and
Smeare Dabs, Eels, Chare, Scate, Thornback, and Homlyn,. Kinfon, Oyfters and Scollops, Salmon,
Sea Pearch and Carp, Carp, Pike, Tench, and Sea Tench.

Sca.e, Maides are black, and Thornback Maides white. Gray Bafs comes with the Mullet.

I11 this Quarter are fine Smelts, and holds till after Chri/hnas.

There are two Sorts of Mullets, the Sea Mullet and River Mullet, both equally good.

Chrifunas Quarter. ' rc

T\ O R EY, Brile, Gudgeons, Gollin, Smelts, Crouch, Perch, Anchovy and Loach, Scollop
apd Wilks, Periwinkles, Cockles, Mufcles, Geare, Bsarbet and Hollebet.

’ ( ; » i ' *l3iJ ./

Plow to choofe Fifh. • < .. -

To choofe Salmon , Pile, Trout, Carp , Tench, Gr ailing. Barbel, Chub, Rztf,. Eel , Whiting, Smelt ,

' - Shad, Sic. 5 t -

A L L theft: are known to be new or ftale by the Colour of the Gills, their Eafinefs or Hardnefs to
** open', the hanging or keeping up their Fins, the ftanding out or linking of their Eyes, &c. and by
fmelling their Gills. . ; r -

Turbut.

He Ls chofcn by his Thicknefs and Plu-m.pnefg, and if his Belly be of a Cream Qpluur, he muft fgend
Well ; But* If flrirf, and his BHly of a bluifh White, he will eat very loofe.

Id oCI I * Cod and Codling.

Choofe' nimby ’his Thicknefs towards his Head, and the Whitenefs of his Flefli when it is, cut And
fo of a Codling.

. , • , Un5' q, x- „ .r

For Dried Ling, choofe that wbiehus thiokeftin the Poll, and the Flefli of the brighteft Yellow.

• : . • ; ScaU and Thornback. ... . . '

Thef^ay^chofen by their Thickntfl, and the She-Scate is the fweeteft, efpecially if large. . ~ x

. ' t , r< . 1 ' . . I 1 . ■ 1 . Sea 1 r. * - t • , .

Tljefeiprc chpfen by their Thicknefs and StifFnefs ; when their, Bellies are of a Cream Colour th^y
fpenlihp firmer. .1,1 ,,v- • ’) ; . • y. • , ,■ .. D noju)

r ' '■ n. . . a I .ff

. . . • Sturgeon. . . ....

If it cuts without crumbling, 'and ths Veins and Griftle give a. true Blue where they appearj ;and.the
Flefli a perfect White, then conclude it to be ‘good.

Frtfh Herrings and Mackerel.

..tlf their Gills are of a lively fhining Rednefs, and their Eyes ftand full, and the Fifh is flifF, then
they are new; but if dusky and faded, or finking and wrinkled, and Tails limber, they are ftale.

Lobjlers.

Choofe them by their Weight, the heavieft are beft, if no Water be in them : If new, the Tail will
full fmart, like aSpring; if full, the Middle of the Tail will be fuil of hard., reddifh, skinned Meat.

S f Cock

164 ‘The Art oj Cookery made Plain and Eafy.

Cock Lobfter is known by the narrow back Part of the Tail, and the two uppermoft Fins within his
Tail are ftiff and hard j but the Hen isfoft, and the back of her Tail broader.

Prawns , Shrimps , and Crabfijh.

The two firft, if ftale, will be limber, and call: a Kind of llimy Smell, their Colour fading, and they
(limy : The two latter will be limber in their Claws and Joints, their red Colour turn blackifh and
dusky, and will have an ill Smell under their Throats : Otherwife all of them are good.

Plaife and Flounders .

If they are ftiff, and their Eyes be not fuck, or look dull, they are new, the contrary when ftale:
The beft Sort of Plaife look bluifh on the Belly.

Pickled Salmon.

If the Flefh feels oily, and the Scales are ftiff, and Ihining, and it comes in Fleaks, and parts with¬
out crumbling, then it is new and good, and not otherwife.

Pickled and Red Herrings.

For the firft, open the Back to the Bone, and if the Flefh be white, fleaky, and oily, and the Bone
white, or a bright Red, they are good. If Red Herrings carry a good Glofs, part well from the Bone,
and fmell well, then conclude them to be good.

January Fruits which are yet lajling , are

C O M E Grapes, theKentifh, Ruffet, Golden, French, Kirton and Dutch Pippins. John Apples,
Winter Queenings, the Marygold and Harvey Apples, Pom-water, Golden-dorfet, Renneting,
Love’s Pearmain, and the Winter Pearmain. Winter Purgomat, Winter Boucretien, Winter Mask,
Winter Norwich, and Great Surrin Pears. All Garden Things much the fame as in December,

February Fruits which are yet lajling.

TH E fame as in 'January , except the Golden Pippin, and Pom-water $ alfo the Pomery, and the
Winter Pepperning, and Dagobent Pear.

March Fruits which are yet lajling.

THE Golden Ducket Daufet, Pippins, Rennetings, Love’s Pearmain, and John Apples. The
latter Bon Chretien, and Double Bloffom Pear.

April Fruits which are yet lajling .

y OU have now the Kitchen Garden and Orchard, Autumn Carrots, Winter Spinage, Sprouts of
* Cabbage and Colliflowers, Turnip Tops, Afparagus, young Reddifhes, Dutch Brown Lettice and
Creffes, Burnet, young Onions, Scullions, Leeks, and early Kidney-Beans. On hot Beds, Purflane,
Cucumbers, and Mufhrooms. Some Cherries, Green Apricots, and Goofeberries for Tarts.

Pippins, Deuxons, Weftbury Apple, Rufl'eting, Gilliflower, the latter Bon Chretien, Oak Pear, &c.

May, the ProduB oj' the Kitchen , and Fruit Garden this Month.

A Sparagus, Colliflowers, Imperial Silefia, Royal and Cabbage Lettice, Burnet, Purflain, Cucum-
bers, Nafturtiam Flowers, Peafe and Beans, fown in Ofiober, Artichokes, Scarlet Strawberries,
and Kidney-Beans. Upon the hot Beds, May Cherries, May Dukes. On Walls, Green Apricots,
and Goofeberries.

Pippins, Deuxans or John Apple, Weftbury Apples, Ruffetting, Gilliflower Apples, the Codling,
&c.

The Great Kairvile, Winter Bon Chretien, Black Worcefter Pear, Surrein, and Double Blofiom
Pear. Now the proper time to diftil Herbs, which are in their greateft Perfe&ion.

June, the ProduB of the Kitchen , and Fruit Garden this Month.

A Sparagus, Garden Beans and Peafe, Kidney Beans, and Colliflowers, Artichokes, Batterfea and
Dutch Cabbage, Melons on the firft Ridges, young Onions, Carrots and Parfnips fown in Fe¬
bruary , Purflain, Burrage, Burnet, the Flowers of Nafturtian, the Dutch Brown, the Imperial, the
Royal, the Silefia and Cofs Lettices, fome Blanched Endive and Cucumbers, and all Sorts of Pot-herbs.

Green Goofeberries, Strawberries, fome Rasberries, and Currans white and black, Duke Cherries,
Red Hearts, the Flemifh and Carnation Cherries, Codlings, Jennatings, and the Mafculine Apricot.
And in the forcing Frames all the forward Kind of Grapes.

i6$

The Art of Cookery , made Plain and Eajy!

July, the ProduB of the Kitchen and Fruit Garden.

Oncival and Winged Peafe, Garden and Kidney-Beans, Colliflowers, Cabbages, Artichokes, and
^ their fmall Suckers, all Sorts of Kitchen and Aromatick Herbs. Sallads, as Cabbage Lettice, Pur-
flane, Burnet, young Onions, Cucumbers, Blanched Endive, Carrots, Turnips, Beets, Nafturtian
Flowers. Musk Melons, and Wood Strawberries, Currans, Goofeberries, Rasberries, Red and
White Jennatings, the Margaret Apple, the Primat RulTet, Summer rGreen Chiflel and Pearl Pears,
the Carnation Morelia, Great Bearer, Morocco, Erigat and Begarreaux Cherries. The Nutmeg,
Ifabella, Perfian, Newington, Violet, Mufcal and Rambouillet Peaches. Nectarines the Primodial,
Myrobalan, Red, Blue, Amber, Damask Pear, Apricot, and Cinnamon Plumbs, alfo the King’s and
Lady Elizabeth’s Plumbs, &c. Some Figs and Grapes. Walnuts in high Seafon to pickle, and Rock
Sampier. - The Fruit yet laftof thelaft Year are, the Deuxans and the Winter Rufleting.

Auguft, the ProduB of the Kitchen and Fruit Garden.

/^•Abbages, and their Sprouts, Colliflowers, Artichokes, Cabbage Lettice, Beets, Carrots, Potatoes*
^ Turnips, fome Beans, Peafe, and Kidney-Beans, all Sorts of Kitchen Herbs, Reddilhes, Horfe*
reddilh, Cucumbers, Crefles, fome Taragon, Onions, Garlick, Rocumboles, Melons, and Cucum¬
bers for pickling.

Goofeberries, Rasberries, Currans, Grapes, Figs, Mulberries and Filberts, Apples, the Windfor
Sovereign, Orange Bergamot Sliper, Red Catherine, King Catherine, Penny Pruiian, Summer Pop-
pening, Sugar and Louding Pe

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